3 1/2 c. cranberries
2 c. water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
8 c. sugar
1/2 bottle liquid pectin

Measure cranberries, (remove stems); then put through food grinder (I use blender). Place cranberries and water in large saucepan and cook for 5 minutes. Add pineapple with syrup and sugar and boil 2 minutes longer. Remove from heat and add pectin. Mix well and let stand for 25 minutes. Pour into jelly jars and seal.

Makes 8 or 9 half pints.