Pineapple Ginger Preserves

Directions

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