Instructions: Cut pineapples into 2-inch chunks (7 cups total). Rinse and coarsely chop ginger (1 1/2 cups).

Oil an 8- or 9-inch square metal pan.

In a 6- to 8-quart pan, preferably 11 inches wide, combine pineapple, ginger and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until pineapple breaks easily with a spoon, 20 to 25 minutes.

Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Rub puree through a fine strainer back into pan, pressing firmly to extract liquid; discard residue.

In a bowl, mix 3 cups sugar with the gelatin. Add to fruit mixture. Stir lemon juice into mixture.

Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 20 to 30 minutes. At once, remove from heat.

Scrape mixture into the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours; it should feel firm and not sticky when touched.

On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.

Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.

This recipe yields 49 pieces.

Comments: If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness.

Yield: 49 pieces

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