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.