Ingredients Jump to Instructions ↓

  1. :

  2. 3 1/2 cups granulated sugar

  3. 2, 4 pounds, pineapples, peeled and cut into 1/4 inch rings, cored and chopped coarse, about 8 cups

  4. 1/4 cup fresh gingerroot, peeled and finely chopped

Instructions Jump to Ingredients ↑

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

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

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

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

  8. Process the jars, covered, for 10 minutes.

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

  10. Store the jars in a cool dark place.


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