In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 min. Stir in finely chopped apricots and pectin crystals; bring to full rolling boil over high heat. Stir in sugar.

Bring to full rolling boil over high heat; boil for 1.5 minutes. Remove from heat; stir and skim off foam. Ladle into sterilized jars, leaving 1 cm headspace. Process in boiling water bath for 5 minutes. Makes 8 cups.