|Chopped rhubarb||1 Pint|
|Finely chopped pineapple||1 Pint (Fresh)|
|Fresh strawberries||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
Combine the rhubarb, pineapple, strawberries and sugar in a shallow saucepan and let stand for 1 hour.
Cover and cook slowly for 20 minutes, stirring occasionally.
Add the lemon rind and boil, uncovered, until clear and thick.
Pour in sterilized jars and seal.