Instructions: Finely chop the cranberries using a food processor.

Place the cranberries and water in a large non-aluminum saucepan. Simmer over medium-low heat for 5 minutes. Add the pineapple with its syrup and the sugar and stir well. Boil 2 minutes longer. Remove the pan from the heat and add the pectin. Mix well and let stand 25 minutes.

Pour the jam into sterilized jars and seal according to the instructions in the accompanying story.

This recipe yields 10 (8-ounce) jars.

Yield: 10 half-pints

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