Instructions: Crush strawberries, one layer at a time. Measure 1 cup into large bowl.

Add pineapple and lime juices. Add sugar and mix well. Let stand 10 minutes.

Stir in liquid fruit pectin and rum or orange juice. Continue to stir for 3 minutes until most of sugar is dissolved.

Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take 24 hours).

Store in freezer. If used within 3 weeks jam may be stored in refrigerator.

Makes 4 cups

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