1 quart strawberries
1 small orange
4 cups granulated sugar
Wash and hull the strawberries. Cut smaller berries in half, and larger berries into quarters. Remove top and bottom from pineapple; cut into quarters. Pare, core and remove the eyes. Dice fruit to equal 2 cups. Wash orange well and cut in half. Place cut sides down and cut into paper-thin slices, discarding ends. Combine all of the fruit with the sugar in a nonreactive bowl. Cover and let stand overnight, which will plump the fruit. Stir occasionally.
Sterilize your jars, lids and screw bands 10 minutes; prepare a boiling water-bath canner.
Pour the fruit mixture into a 6-quart pot and bring to a simmer, stirring to dissolve sugar. Then bring to a boil. Stir gently and skim the foam from the top. Cook for about 15 minutes, or until the temperature reaches 220 degrees on a candy thermometer. The jam should sheet from a metal spoon and a spoonful placed on a cold plate should gel within a few minutes.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a hot lid on each jar and screw band down firmly.
As each jar is filled and capped, place in boiling-water bath with water 1 to 2 inches over the jars. When canner is full, put cover on, bring back to a steady boil and process 5 minutes.
Remove jars with a lifter and set on a rack or towel 12 to 24 hours. Do not re-tighten bands. Store in a cool, dark place.
Makes six 1/2-pint jars.