Pineapple Squash
Yield
2 quartsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
peeled, cored |
|
| 1 | quart |
water
|
*
|
| 4 | cups |
sugar
|
|
| ½ | cup |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
peeled, cored |
|
| 0.9 | l |
water
|
*
|
| 946 | ml |
sugar
|
|
| 118 | ml |
lemon juice
fresh |
|
Directions
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 (¼ 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.
