STRAWBERRY AND PINEAPPLE CONSERVE
Instructions:
- 2 qt. strawberries
- 1 large pineapple
- 1 c. hot water
- 2-1/2 lb. sugar
- Prepare the strawberries as for canning. Peel and slice the pineapple, remove the eyes, and cut into small pieces.
- Add the water to the sugar in a preserving kettle, and allow it to come to a boil. Drop the pieces of pineapple into the sirup and cook them until they are tender.
- To this add the strawberries and cook for 5 or 10 minutes longer.
- The conserve should then be sufficiently cooked to put into the jars.
- If the juice seems too thin, fill the jars, which should be hot sterilized ones, about three-fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right consistency.
- Remove the boiling sirup from the stove, and pour it over the fruit in the jars until they are full.
- Allow the conserve to cool, and then seal, first with paraffin and then with metal or paper covers.
- Label each glass and set away for future use.