Ingredients
3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped2 cans (8 ounces each) unsweetened crushed pineapple, drained1 package (12 ounces) frozen unsweetened raspberries, thawed9 cups sugar1/4 cup lemon juice1/4 cup orange juice1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon butter2 pouches (3 ounces each) liquid fruit pectin
Preparation
In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
