Pineapple ginger preserves recipe in the canning category

In a heavy kettle combine the sugar and 2 cups water.

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.

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.

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.

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

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

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

Process the jars, covered, for 10 minutes.

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

Store the jars in a cool dark place.