Instructions: Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Strain juice through jelly bag.

Wash tart apple. Cut into quarters without peeling and barely cover with water. Cook until fruit is tender. Also strain through jelly bag. Mix 2 cups of pineapple juice with 2 cups apple and bring to boiling point. Add 3 cups of sugar and boil rapidly to the jelly stage. Pour into sterilized jelly jars.

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