Categories: Condiment, Preserve 
      Yield: 6 servings 
  
  2 1/2 c  Pineapple, finely chopped,      2 1/2 c  Chopped orange pulp 
           -cored, pared, fresh                7 c  Sugar 
      1 ts Grated orange peel              1 1/2 qt Stemmed strawberries 
  
  Combine pineapple, orange peel, pulp and sugar.  Bring slowly to boiling, 
  stirring occasionally until sugar dissolves.  Cook rapidly 15 minutes. Add 
  strawberries and continue cooking rapidly until thick, about 20 to 30 
  minutes.  As mixture thickens, stir frequently to prevent sticking. Pour 
  hot, into hot jars, leaving 1/4 inch head space (6mm). Adjust caps. Process 
  10 minutes in boiling water bath.  Yield: about 6 half pints (1440 mL) 
   
  From: The Ball Blue Book Shared By: Pat Stockett