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1
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 220F.
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2
on a candy thermometer.
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3
Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220F.
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4
on a candy thermometer.
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5
Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops.
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6
Wipe the rims with a dampened towel and seal the jars with the lids.
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7
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 to a boil.
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8
Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely.
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9
Store the jars in a cool dark place.
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10
Wash the jars in hot suds and rinse them in scalding water.
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11
Put the jars in a kettle and cover them with hot water.
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12
Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle.
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13
Turn off the heat and let the jars stand in hot water.
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14
Just before they are to be filled invert the jars onto a kitchen towel dry.
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15
(The jars should be filled while they are still hot.)
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16
Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.
