Recipe - Zucchini Lemon Butter

2 pound Zucchini
Water
One half cup Butter
3 cup Sugar
1 cup Lemon juice
3 tablespoon 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
longterm storage.

Recipe by: Taste of Home Posted to MCRecipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997