Pineapple Ginger Preserves

Instructions

1. 1

   cored, and chopped coarse (about 8 cups) 1/4 cup fresh gingerroot, peeled and finely chopped In a heavy kettle combine the sugar and 2 cups water.

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 thermometer.

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 220 degrees F on a candy thermometer.

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.

9. 9

   Transfer them with tongs to a rack, and let them cool completely.

10. 10

    Store the jars in a cool dark place.