2 1/2 c. whole strawberries
1 (12 oz.) can unsweetened pineapple juice
3 tbsp. lemon juice
1 box powdered fruit pectin
4 c. sugar

Wash, hull, and quarter berries; measure 2 cups. Mix berries, juices, and pectin in a flat bottom preserving kettle. Place over high heat and stir until mixture comes to a full boil. Stir in the sugar and return to rolling boil; boil vigorously 1 minute, stirring constantly. Skim foam from surface and ladle into hot sterilized jars or glasses. seal. Makes about 6 (8 ounce) jars jelly-jam.