2 quarts strawberries
2 large oranges
1 pineapple, fresh
sugar

Wash, drain and hull the strawberries. Grind the orange peel and cut the orange pulp and pineapple into small pieces. Measure the fruit and peel as you add them into a large saucepan and add the sugar, allowing 2/3 cup sugar for each cup of fruit mixture. Let stand two hours, stirring two or three times, then bring slowly to a boiling point. Continue to cook slowly until the mixture thickens like marmalade, and turned into hot sterilized jars in seal. Recipe makes 1 quart of Pineapple Strawberry Preserves.