2 (4 pound) pineapples, peeled and cut into 1/4-inch rings, 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. 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
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
Transfer them with tongs to a rack, and let them cool completely.