1/2 lg. fresh pineapple
1 pt. basket fresh strawberries
1/2 (12 oz.) can thawed, frozen unsweetened pineapple juice concentrate
1 (1 3/4 oz.) pkg. reduced calorie powdered pectin (Ball Corp.)

Cut rind off and core pineapple. Cut into small chunks. Rinse and hull strawberries. In food processor with chopping blade, process until coarsely chopped.

In 2 quart saucepan combine chopped fruit with juice concentrate and pectin. Let stand 5 minutes. Prepare 3 (12 oz.) jars, lids and bands per manufacturers directions.

Heat fruit mixture to boiling over high heat stir constantly. Boil vigorously 1 minute. Remove from heat, skim foam if necessary.

Ladle fruit spread into drained hot sterilized jars, leaving 1/4 inch headroom. Wipe jar rims clean. Seal with lids and bands. Process in boiling water bath for 10 minutes. Cool and label. Store in cool place. Makes three 12 oz. jars.