2 Pepinos
500g Strawberries
1/2 Cup Lemon Juice
1 Teaspoon Grated Lemon Rind
750g Chelsea White Sugar

1 : Peel pepinos and cut into small pieces. Hull strawberries.
2 : Place pepino pieces and half the strawberries in preserving pan or large saucepan with lemon juice and rind.  Bring to the boil and simmer until fruits are soft.
3 : Add remaining strawberries and Chelsea White Sugar; stir until sugar dissolves. Bring mixture back to boil and cook until setting point is reached.
4 : Pour into warm sterilised jars and seal.