Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples and cut into quarters without peeling and barely cover with water. Cook until fruit is tender.
Press through jelly bag and strain. Mix pineapple juice with apple juice and bring to boil. Add sugar and boil rapidly into jelly stage. Pour into sterilized jars filling to within 1/2 inch of top. Place on caps and tighten firmly. Process in boiling bath water for 5 minutes. Makes 3 8 oz jars.
By Sandy from Graettinger, IA
Can I just use canned juice?
OK your recipe calls for juice now how many pineapple do i cook and what do I do with the left over juice and pulp and how many apples if I got to cook them and what do I do with the rest of it
Editor's Note: The recipe has been edited to include the correct amounts. The excess pulp can be discarded or used for another purpose.
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