9 c. whole strawberries
5 c. (2 #2 cans) crushed pineapple
6 c. sugar
2 tbsp. lemon juice
1 1/2 c. (4 oz. pkg.) shredded coconut

Wash, hull and halve strawberries. Measure 8 1/2 cups. Combine all ingredients except coconut in a large kettle. Stir to mix in sugar. Bring to a rolling boil. Reduce heat and continue to boil slowly (simmer) for 40 minutes, stirring often. Cook until two, thick heavy drops run together off metal spoon.

Blend in the coconut during the last 3 minutes of cooking. Remove from heat. Skim. Pour into hot sterilized jars; seal. Yield: 5 1/2 pints.