pineapple ginger preserves

Directions

1. 1

   Pineapple Ginger Preserves 3 1/2 cups granulated sugar 2 (4 pound) pineapples, peeled and cut into 1/4-inch rings, cored, and chopped coarse

2. 2

   Bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220 degrees F on a candy thermomet

3. 3

   Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers

4. 4

   Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint jars, filling the jars to within 1/4 inch of the tops

5. 5

   Wipe the rims with a dampened towel and seal the jars with the lids

6. 6

   Put the jars in a water bath canner or on a rack set in a deep kettle

7. 7

   Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil

8. 8

   Process the jars, covered, for 10 minutes