Pineapple Preserves

• • 20 ounces crushed pineapple in juice

  • 2 cups granulated sugar

Directions

• 1. Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer .

  2. Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.

  3. Process jars in a water-bath canner for 5 minutes.

  4. Place jars on a clean towel.

  5. Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

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