3/4 c. mashed strawberries
3/4 c. finely chopped peeled orange sections
1 can (8 3/4 oz.) crushed pineapple in syrup
5 c. sugar
1 pkg. fruit pectin
3/4 c. water

Mix strawberries, orange sections, pineapple in syrup and sugar thoroughly; set aside for 10 minutes.

Stir fruit pectin with water in saucepan. Bring to boil stirring constantly. Boil one minute, remove from heat. Stir mixtures together until sugar is dissolved and no longer grainy. Pour into plastic containers; cover with tight lids. Let stand at room temperature for 24 hours. Store in freezer.