4 or 5 lbs. pork (mostly from head, not the jowl, can use tongue)
2 lbs. raisins
1 lb. currants
1 lb. dried peaches, cooked
6 peeled oranges
12 lg. apples
2 lg. cans crushed pineapple
2 lg. cans peaches
1 med. jar raspberry jelly
1 med. jar apple or peach jelly
1 med. jar grape jelly
2 c. grape juice
2 c. white sugar
2 c. brown sugar
2/3 c. vinegar
2 tsp. cinnamon
2 tsp. nutmeg

Use all juice from fruit used, if not enough juice to cook add more fruit juice (orange or grape).

Mix all together and bring to boil, cook long enough to cook the raw fruit.

Can in quart jars. One quart makes 2 pies.