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Christmas Jam
by Jo Miller, Janesville

3 cups cranberries
1 cup diced apples
1 reg.-size can crushed pineapple
3 cups sugar
1-1/2 cup water (use pineapple juice for part of it)

   Put all ingredients in a large, heavy kettle. Cook for 1 hour, stirring, or until thickened. Ladle into jars and seal with paraffin. Put calico cut in large circle on top and tie with yarn for gift-giving. Recipe makes about 6 cups of jam.

 

 


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