Created on November 19th, 2006
Make sure canning jars are clean and ready to use.
In a large pot, add water and cranberries.
Simmer on medium-low for about 8 minutes (until cranberries start to pop!).
Add sugar, walnuts, raisins, and pineapple.
Raise heat to medium-high, bring to a boil, and boil for 2 minutes, stirring occasionally.
Add pkg. of Certo. Lower heat to low and cook and stir for 5 minutes.
Remove from heat. Fill jars (this recipe makes 10 - 8oz jars); clean any spill from rim and sides of jar before placing lid on top.
Once lid is on, turn jar over to seal (lid will pop when it’s sealed).
Let set for 24 hours. After opening, keep refrigerated for up to 3 weeks.