9 c. sugar
2 c. water
5 c. peeled, chopped apples
2 (8 1/4 oz.) cans crushed pineapple, drained
4 c. red raspberries, washed and drained

Combine sugar and water in a large saucepan; boil until mixture spins a thread (230 degrees F.).

Add apples, pineapple and raspberries and boil until thick, about 20 to 30 minutes, stirring often.

Ladle into sterilized jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals. Makes 5 pints.