Pineapple Ginger Preserves

Instructions

1. In a heavy kettle, combine the sugar and water.
2. Bring the mixture to a boil, stirring until the sugar is dissolved; boil until it registers 220F on a candy thermometer.
3. Stir in the pineapple and the ginger; simmer the mixture, uncovered, stirring to prevent scorching for 1 hour, or until it registers 220 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. Screw on bands finger-tight.
7. Put the jars in a water bath canner or on a rack set in a deep kettle.
8. Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil.
9. Process the jars, covered, for 10 minutes.
10. Transfer them with tongs to a rack or countertop protected with a heat-resistant mat, and let them cool completely.
11. Store the jars in a cool dark place.