"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. MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Jannt Van Der Meer and Beatrice R. Mansure (editors)