Pineapple Preserves

2 cans crushed pineapple in its own juice- -- (20 oz ea)
4 cups granulated sugar

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.

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