Zucchini Lemon Butter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Zucchini,
Water,
1/2 cup: Butter,
3 cup: Sugar,
1 cup: Lemon juice,
3 tbsp: Lemon rind,
1 package: 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@aol.com
on Jul 21, 1997
Source from luhu.jp
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@aol.com
on Jul 21, 1997
Source from luhu.jp