350gm fresh or frozen cranberries
1 pineapple, skin removed and flesh chopped
4 apples, roughly chopped (skin and all!)
1kg Chelsea Jam Setting Sugar

Put all fruit in a large heavy based saucepan and cover with water. Bring to a boil and simmer until all fruit is soft and mushy (about 30 minutes).
Strain fruit overnight (or for at least 4 hours) through muslin into a bowl. I use an upturned stool with the muslin tied to the legs and a bowl underneath but you could also use a VERY fine sieve. DO NOT be tempted to squeeze the fruit or your jelly will be cloudy!
Measure out fruit syrup and pour into a large heavy based saucepan with an equal amount of Jam setting sugar (e.g. 4 cups syrup and 1kg jam sugar).
Bring to the boil, stirring until sugar disolves, then boil fruit for 4 minutes and test for set. I found with this jelly I needed to boil for 6 minutes total to get a good set.
Once set to your liking, spoon/pour jelly into clean sterilized jars and cover with lids.