8 c. hulled strawberries, quartered
4 c. chopped pineapple
4 c. sugar

Combine ingredients in large preserving kettle; let stand for 1 hour. Heat slowly until sugar is dissolved, stirring occasionally. Cook rapidly for 30-40 minutes, or until thick. Stir frequently to prevent sticking. Pour into hot sterilized jars and seal. Store in dark cupboard. Makes 5 (1/2 pint) jars.