Pineapple Ice Cream Sauce
|Sugar||4 Cup (64 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
Remove crowns from pineapples; peel, remove eyes, and core.
Dice pineapple; measure 12 cups.
Place about 2 cups in blender container.
Cover; blend till finely chopped, stopping to scrape sides.
Remove pureed pineapple.
Repeat process till all diced pineapple is pureed.
In 6- to 8-quart Dutch oven combine pineapple, sugar, and corn syrup.
Bring to full boil.
Reduce heat; boil gently, uncovered, till desired consistency, 25 to 30 minutes.
Stir often to prevent sticking.
Stir in lemon peel and juice.
Pour hot sauce into hot, clean half-pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)