Pineapple - Ginger Preserve

Peel core and cut the pineapples into ½ in/12mm rings, then quarter them.
Combine the sugar and water in a saucepan over a low heat until all the sugar is dissolved. Raise the heat and heat until the temperature on a candy thermometer reaches 220ºF. Add the pineapple and the chopped ginger and simmer the mixture, stirring often to prevent scorching, for 1 hour, or until the temperature on a candy thermometer reaches 220ºF once again. Remove from the heat and ladle into pre - sterilized jars and seal.
For longer storage life the jars can be processed in a boiling water bath for 10 minutes. Cool completely and store in a cool dark place.

Makes about 1½litres/3pints.