5 c. finely diced pineapple
5 c. rhubarb, cut in 1/2 inch slices
8 c. sugar
3 qt. whole strawberries
1 c. lemon juice

Mix pineapple and rhubarb in 10 or 12 quart kettle; add 1 cup sugar. Let stand for 1 hour. Place over low heat; bring to boiling point, taking about 15 minutes. Simmer for 15 minutes, stirring occasionally. Remove from heat; stir in strawberries and remaining sugar. Return to low heat; bring to a rolling boil, allowing about 15 minutes. Increase heat, boil vigorously for 15 minutes. Add lemon juice. Bring to boiling point; boil vigorously for 15 minutes longer, stirring constantly. Turn into hot, sterilized jars, filling jars to within 1/2 inch of top. Remove air bubbles; seal at once. Yields 12 half pints.