2 med. pineapples
2 c. brown sugar, packed
2 c. water
1 c. vinegar
2 tbsp. whole cloves
3 inches cinnamon stick, broken

Peel pineapples, core. Cut into 1 inch cubes or spears. In Dutch oven, mix sugar, water and vinegar. Tie spices in cheesecloth; add to mixture. Bring to boiling; boil 5 to 8 minutes. Add pineapple. Cover; simmer 5 minutes. Remove spice bag; discard. Pack hot pineapple into hot, clean, half-pint jars; leave 1/2 inch head space. Pour hot syrup over fruit; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Make 6 half pints.