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

Wash and prepare the strawberries. Crush about 1 quart of thoroughly ripe strawberries. Measure 2 cups into a large bowl. Add pineapple with syrup and lemon juice. Add the sugar to the fruit mixture. Mix well and let stand.

Mix water and powdered fruit pectin in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Stir into fruit mixture, continuing to stir for about 3 minutes more. (There will be a few remaining sugar crystals.)

Ladle quickly into glasses. Cover at once with tight lids. When jam is set (may take as long as 24 hours), store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator. Yield about 7 (medium) 8 ounce glasses.