Zucchini lemon butter

Yield: 1 Servings

Measure Ingredient
2 pounds Zucchini
\N \N Water
½ cup Butter
3 cups Sugar
1 cup Lemon juice
3 tablespoons Lemon rind
1 pack Certo

Peel, slice and boil zucchini in water to cover until tender. Strain; cool.

Mash or puree until smooth. Place in large saucepan; add butter, sugar, lemon juice and rind. Bring to a full boil, stirring frequently. Add certo; boil hard for 2 minutes. Skim off any foam; pack in hot steralized jars.

Seal. Store in refrigerator for short periods of time; in freezer for long-term storage.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@...

on Jul 21, 1997

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