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

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