1 med. fresh pineapple
1 tsp. grated orange rind
2 1/2 c. chopped orange sections
7 c. sugar
1 1/2 qt. fresh strawberries, hulled

Remove leaves and stem end from pineapple. Peel pineapple, and trim out eyes; remove core. Chop and measure 2 1/2 cups.

Combine pineapple, orange rind, oranges, and sugar in a large Dutch oven. Bring to a boil; cook over medium heat about 15 minutes, stirring until sugar dissolves. Add strawberries, and continue to cook about 35 minutes or until mixture registers 221 degrees on candy thermometer; stir frequently.

Remove from heat, and skim off foam. Quickly pour into hot sterilized jars, leaving 1/4 inch headspace. Screw on lids. Process in boiling water bath 10 minutes. Yield: 7 half pints.