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.
62. STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with
either strawberries or pineapple. The accompanying recipe is for
strawberries and rhubarb, but if pineapple is desired, it may be
substituted for the strawberries in the same quantity.