Pineapple Preserves – Anannas ka Murabba

Ingredients
* 20 ounces pineapple
* 2 cups granulated sugar

Method:
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 200 degrees- jelly stage- on a thermometer.
2. Pour immediately into hot sterilized jars and process in a water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts and let cool for 24 hours.