• 2 cups chopped, cored, pared tart apples 
• 5 cups pitted sweet cherries (about 2 pounds) 
• 3/4 cup canned, drained pineapple chunks 
• 6 cups sugar 
• 1/2 cup coarsely chopped walnuts 
• 1/4 cup lemon juice 

Method 

Combine fruits and sugar; let stand 1 hour. 
Bring slowly to boiling point, stirring occasionally 
until sugar dissolves. Cook rapidly until thick, about 25 minutes, stirring frequently to prevent sticking. 
Add nuts and lemon juice the last 5 minutes of cooking. Pour, boiling hot, into sterilized jars; seal. 

Yield: 3 (16 ounce) jars