Spring Fruit Jam
|Shredded fresh pineapple||3 Cup (48 tbs)|
|Cut rhubarb||2 Cup (32 tbs)|
|Hulled strawberries||4 Cup (64 tbs)|
|Sugar||4 1⁄2 Cup (72 tbs)|
Put pineapple in large preserving kettle without added liquid and cook for 10 minutes.
Add rhubarb, strawberries, and salt; cook for 20 minutes.
Add sugar; bring to boil and boil rapidly, stirring frequently, until thick, 25 to 30 minutes.
Skim and pour into hot sterilized jars.