6 ounces diced pineapple core and pips , from 1 medium pineapple
3 ounces , diced, from 1 medium citrus
4 1/2 ounces raw or semi-raw sugar
Directions
Toss the pineapple and lemon rind with the sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours . Strain fruit scraps through a fine-mesh stainless steel strainer set over a nonreactive bowl, pressing and mashing on the fruit with a flexible spatula to extract as much syrup as possible; discard scraps. Use immediately or refrigerate syrup for up to 3 months in a glass bottle or pint jar.
