Pineapple Ginger Preserves
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
51
Sourness
39
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3.5 cups
SugarDirections:
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 220°F
2
On a candy thermometer
3
Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F
4
On a candy thermometer
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
6
Wipe the rims with a dampened towel and seal the jars with the lids
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
8
Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely
9
Store the jars in a cool dark place
10
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°F
11
On a candy thermometer
12
Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F
13
On a candy thermometer
14
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
15
Wipe the rims with a dampened towel and seal the jars with the lids
16
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
17
Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely
18
Store the jars in a cool dark place
19
To sterilize jars and glasses for pickling and preserving: Wash the jars in hot suds and rinse them in scalding water
20
Put the jars in a kettle and cover them with hot water
21
Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle
22
Turn off the heat and let the jars stand in hot water
23
Just before they are to be filled invert the jars onto a kitchen towel dry
24
(The jars should be filled while they are still hot
25
) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions
26
Wash the jars in hot suds and rinse them in scalding water
27
Put the jars in a kettle and cover them with hot water
28
Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle
29
Turn off the heat and let the jars stand in hot water
30
Just before they are to be filled invert the jars onto a kitchen towel dry
31
(The jars should be filled while they are still hot
32
) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions