1 pt. (2 c.) strawberries
1 (8 oz.) can crushed pineapple
1 c. water
4 c. sugar
1 pkg. powdered pectin or 1 env. foil pouch

Wash hull and crush berries. Drain pineapple. Add enough water to juice to make 3/4 cups. Add pineapple and sugar to berries and let stand 10 minutes. Stir juice into pectin and heat to boiling, stirring constantly. Boil 1 minute. Stir into fruit. Stir 3 minutes. Ladle at once into jars, cover, let stand at room temperature for 24 hours. Then store in freezer. Yield: 7 cups. This is delicious and does not take a lot of time or space in freezer.