Strawberry and pineapple conserve

6 servings

Ingredients

Quantity Ingredient
1 medium Pineapple, trimmed, peeled quartered, cored and cut into small pieces to measure about 2 cups
6 cups Granulated sugar
3 pounds Strawberries; gently crush to measure about 2 quarts

Directions

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 ¼ 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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