Mock Apple Butter

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: conserves, jams, jellies, preserves

Ingredients

  • 4 cups zucchini puree
  • 6 Tbsp. vinegar
  • 3 Tbsp. lemon juice
  • 2 cups sugar
  • 1 tsp. cinnamon (or more to taste)

Directions

  1. Peel zucchini, remove seeds and chop coarsely. Place in blender with vinegar and lemon juice. Blend until smooth.
  2. Pour into saucepan with remaining ingredients. Blend well and cook on medium heat, stirring occasionally until mixture reaches desired thickness.
  3. Cool and keep in refrigerator or pour into sterilized pint jars while hot and seal.

  4. We use the large zucchini that seem to escape picking for this recipe.

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