Strawberry-Pineapple Conserve

3 cups crushed strawberries

1 1/2 cups crushed pineapple

1 cup chopped pears

1 package pectin

2 tablespoons grated lemon peel

4 tablespoons lemon juice

6 1/2 cups sugar

1/2 cup chopped walnuts

1/2 cup golden raisins

Put the fruit, pectin, and lemon juice in a big pot.  Bring to a boil, stirring frequently.  Add sugar.  Bring to a rolling boil then boil hard one minute.  Add nuts and raisins and put it in the jars, leaving 1/4-inch headspace.  BWB 15 minutes.  Makes about 8 half-pints.

It is DIVINE!!!!!!!!!!!!!!

P.S.  I put in so much lemon juice because I'd altered the recipe. The original recipe called for 2 tablespoons of lemon juice and only one tablespoon peel–I doubled those two things.  It also called for 1 1/2 cups strawberries and 1 1/2 cups rhubarb.  I don't have rhubarb so I doubled the strawberries.  I added the pears because I had about a cup of (had been frozen) pears in the fridge that I didn't know what else to do with so I stuck 'em in there.  Not sure how that all would impact the right levels in the mixture and my go-to answer for all mysteries (rather than, you know, checking facts) is to just add more lemon, LOL.