Ginger Pineapple Jello Mold

This is lovely with a nice ham dinner. Don't use fresh pineapple or fresh ginger - the enzymes will prevent the gelatin from setting. And for a summer variation: I added one heaping cup of blueberries to the mix when I added the pineapple (left out the ground ginger), yummy! **and ingredients/directions slightly changed to address the consistency issue mentioned by reviewer - it should set better in a mold now!

• Ready In: 5 hrs 20 mins
• Serves: 10

Ingredients

• 1 (20 ounce) can  crushed pineapple in juice
• 1 1⁄2 cups boiling water
• 1 (6 ounce) package  lime gelatin (8-serving size)
• 1  cup ginger ale, cold (approx 1 cup, see directions)
• 1⁄4 teaspoon ground ginger
• 1  cup fresh blueberries (optional)

Directions

1. Drain pineapple, reserving juice in a measuring cup.
2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
3. Add ginger ale to the reserved pineapple juice making about 1 to 1 1/4 cup of liquid. Stir the ground ginger into this liquid.
4. Stir the reserved pineapple juice, ginger ale & ginger into the jello.
5. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
6. Stir in pineapple (& blueberries if doing summer variation!). Pour into a 5-cup mold.
7. Refrigerate 4 hours or until firm. Unmold.