Instructions: Bring pineapple and sugar to a boil in a large saucepan and cook for 20 minutes, stirring constantly until thickened or until the temperature reaches 200 degrees - jelly stage - on a thermometer.

Pour immediately into hot, sterilized jars and process in water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts, and let cool for 24 hours.

Comments: I was taught these recipes by my mother and do not know the actual sources. I do know they turn out great every time.

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