|Fresh cranberries||3 Cup (48 tbs)|
|Peeled and diced apples||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon||1 (use grated rind and juice)|
|Canned crushed pineapple||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
Place the cranberries and apples in a saucepan and cover with water.
Cook until tender, then press fruits with juices through a strainer to remove skins.
Add the lemon juice and rind, pineapple and sugar.
Mix thoroughly in a deep kettle.
Bring to a boil over high heat and boil, stirring constantly until jam becomes thick and clear.
Pour in hot jars and seal.