Zucchini lemon butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Zucchini |
| Water | ||
| ½ | cup | Butter |
| 3 | cups | Sugar |
| 1 | cup | Lemon juice |
| 3 | tablespoons | Lemon rind |
| 1 | pack | Certo |
Directions
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
Related recipes
- Lebanese zucchini
- Lemon basil butter
- Lemon butter
- Lemon zucchini bars
- Lemon zucchini cookies
- Lemon-garlic zucchini
- Lemon-spice zucchini bread
- Lemon-zucchini cookies
- Sauteed zucchini with lemon
- Spaghetti with zucchini and lemon
- Zucchini & lemon pie
- Zucchini & lemon salad
- Zucchini and lemon pie
- Zucchini and lemon salad
- Zucchini facts
- Zucchini saute
- Zucchini southern style
- Zucchini squares
- Zucchini squash
- Zucchini-lemon muffins