2 c  Pineapple juice
2 c  Tart apple juice
3 c  Sugar

Peel fresh pineapple. Remove the core. Partly cover the pineapple with
water. Boil until fruit is tender. Strain juice through jelly bag.
Wash tart apple. Cut into quarters without peeling and barely cover
with water. Cook until fruit is tender. Also strain through jelly
bag. Mix 2 cups of pineapple juice with 2 cups apple and bring to
boiling point. Add 3 cups of sugar and boil rapidly to the jelly
stage. Pour into sterilized jelly jars.