Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Pineapple, trimmed, peeled
-quartered, cored and cut
-into small pieces to
-measure about 2 cups
6 c Granulated sugar
3 lb Strawberries; gently crush
-to measure about 2 quarts

Wash 6 half pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.

Combine the pineapple and sugar, simmer over low heat for 10 minutes.
Add the strawberries and cook slowly for about 15 minutes, or until
the mixture is thick and reaches 220 degrees F at sea level to 999
feet (decrease temperature for 2 degrees for each 1,000 feet in
altitude.)

Ladle the hot jam into one hot jar at a time, leaving 1/4 inch head
space. Wipe jar rim with clean, damp cloth. Attach lid. Fill and
close remaining jars. Process in a boiling water bath canner for 10
minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000
feet.)

Source: Adapted from Preserving by the editors of Time Life Books
Published in the Oregonian FoodDay June 13, 1995
Typos by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 07-04-95

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