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

Combine sugar and water in large saucepan and boil until mixture spins a thread or registers 230 degrees.

Add fruit and boil until thick, about 20 to 30 minutes, stirring often. Ladle into sterilized jars to within 1/8" of jar top. Wipe jar rim and adjust lids. Process in boiling water bath 5 minutes.

Remove from canner and complete seals. Makes 5 pints.

Wait 3 weeks before using, until it has jelled and flavor is fully developed.