2 pt. fresh strawberries
2 1/2 c. fresh pineapple, finely chopped
7 c. sugar
2 (1 3/4 oz.) pkg. powdered pectin
1 c. cold water

Wash strawberries, drain and hull. Crush berries with potato masher. Measure out 2 1/2 cups.

In large bowl, combine berries and pineapple. Gradually add sugar and stir until well combined. Set aside.

Combine pectin with water in small saucepan and bring to a boil over medium heat. Boil rapidly, 1 minute, stirring constantly. Add to fruit mixture, combine well and continue stirring 5 minutes.

Ladle into four 1-pint freezer containers. Cover and let set at room temperature for 24 hours. Label and freeze. Store jam in freezer up to 6 months.