Title: Zucchini Lemon Butter
Categories: Sauce
Yield: 1 Servings

2	lb	Zucchini
		Water
1/2	c	Butter
3	c	Sugar
1	c	Lemon juice
3	tb	Lemon rind
1	pk	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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home

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