Pineapple Squash

[Guest guest]

Pineapple Squash

Yield: 2 quarts

 

Peel & core of 1 pineapple - cut into small pieces

1 qt Water; approx

4 c Sugar; approx

1/2 c Lemon juice, fresh

 

" This is a good way to use up leftover pineapple skins and cores. Keep the

squash refrigerated. "

 

Put the pineapple peel and core in a nonreactive saucepan and add enough

water to cover them. Bring to a boil, then simmer for 30 minutes. Strain the

liquid through a cloth and press the juice out of the peel and core. Measure

the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat the juice

with the sugar over low heat until the sugar is dissolved. Cool the mixture.

Add the lemon juice. Pour into clean bottles, cork and store.

 

 

 

 

 

Janice

 

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