Three-Fruit Preserves

* Wash and sterilize jars.

Drain pineapple, reserving syrup. Wash and drain cranberries. Wash pears; cut in half, core, peel and dice enough to yield about 2 cups. Sprinkle 1/4 cup of the pineapple juice evenly over pears.

Put 2 cups sugar and 1/2 cup water into heavy 3-quart saucepan with tight-fitting lid. Place over medium heat and stir until sugar is dissolved. Bring to a boil, cover, and boil 5 minutes. Uncover; add the cranberries and cook until cranberry skin pops. Add the diced pears with the syrup that was sprinkled on them, and the pineapple tidbits. Continue cooking until thick; about 20 minutes. Remove from heat and skim to remove any foam.

Immediately fill sterilized and drained jars; seal tightly.