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1hr 30mins
5 half-pints

Ingredients Nutrition


  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.

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