3 1/2 cups fresh cranberries 2 cups water 1 (1-pound, 4-ounce) can crushed pineapple in heavy syrup, undrained 8 cups sugar 1 (3-ounce) pouch liquid pectin

Step 1 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.

Step 2 Pour the jam into sterilized jars and seal according to the instructions in the accompanying story.

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