Three-Fruit Preserves

Course : Fruits
Serves: 5 (1/2 pint jars)
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5 pieces 1/2-pint canning jars
14 ounces pineapple chunks in juice -- 1 can
4 cups cranberries -- 1 pound
2 cups pears -- diced
2 cups sugar

Preparation / Directions:

* Wash and sterilize jars. 1. Drain pineapple, reserving syrup. Wash and drain cranberries. Wash pears; cut in half, core, peel and dice enough to yield about 2 cups. Sprinkle 1/4 cup of the pineapple juice evenly over pears. 2. Put 2 cups sugar and 1/2 cup water into heavy 3-quart saucepan with tight-fitting lid. Place over medium heat and stir until sugar is dissolved. Bring to a boil, cover, and boil 5 minutes. Uncover; add the cranberries and cook until cranberry skin pops. Add the diced pears with the syrup that was sprinkled on them, and the pineapple tidbits. Continue cooking until thick; about 20 minutes. Remove from heat and skim to remove any foam. 3. Immediately fill sterilized and drained jars; seal tightly.

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