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2 c. prepared strawberries (about 1 qt. fully ripe strawberries)
1/2 c. canned crushed pineapple with syrup
2 tbsp. lemon juice
5 c. (2 1/4 lb.) sugar
3/4 c. water
1 box (1 3/4 oz.) pectin

Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice.

Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture.

Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer.

If the jam will be used within 2 or 3 weeks it can be stored in refrigerator.

Makes about 7 medium size jars or glasses.

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