I picked out a "spring conserve" recipe from the Ball book, but I don't have any rhubarb, so I'm doubling the strawberries.  It also has pineapple in it, golden raisins, chopped pecans, some grated lemon peel, and lemon juice.  I'm not sure if there's any difference, safety-wise, in using double crushed strawberries instead of the rhubarb, but I'm going to double the lemon juice and grated lemon peel.  I'm also using walnuts instead of pecans.  I got a fresh pineapple to cut up–I hate using a store-canned product in my homecanning.  There is just something wrong about that!

Washing jars in the dishwasher now, getting ready!

Jeannie–I posted the recipe in Just Recipes under Strawberry-Pineapple Conserve!