Lemon Cream (for those whose zucchini has gotten away from t

[moldy]

Lemon Cream



2 lbs chopped, peeled, and seeded zucchini (I use the baseball bat size ones for this)

2 cups sugar

1/2 cup butter (no substitutes)

2 lemons, zest and juice



Cook zucchini in small amount water until soft. Drain and mash until smooth. Add to other ingredients in top of double boiler and cook until thick (can take about 15-30 minutes). Pour in jars (I use only half pint) and seal. BWB x 10 minutes. Now, obviously, this is a renegade canning recipe due to the butter and zucchini being low acid (although I think the lemons offset that). Use at your own risk. I like this as a filling for tarts and stirred into yogurt. I have made it with limes as well, and I think oranges would also work. THIS IS NOT A RECIPE THAT IS APPROVED BY THE USDA, any county extension, or any other canning 'authority'. Don't make it if you are not comfortable with it. That being said, I make it and love using it.

[barefootfarmer]

Well, huh. I'm intrigued. I bet it would be a good fill for home made donuts. What does the texture end up being? Is it smooth?

[moldy]

Kinda like a cross between pudding and apple butter

[grannyg]

MMMMMmmmmm...a dollop on a toasted English Muffin comes to mind.....

[Deleted]

I have to try this. I'm thinking it would be good on zucchini bread or maybe toasted pound cake.

[moldy]

I like it stirred into yogurt, too.

[solargeek]

Aug 5, 2015 21:03:05 GMT moldy said:

Lemon Cream



2 lbs chopped, peeled, and seeded zucchini (I use the baseball bat size ones for this)

2 cups sugar

1/2 cup butter (no substitutes)

2 lemons, zest and juice



Cook zucchini in small amount water until soft. Drain and mash until smooth. Add to other ingredients in top of double boiler and cook until thick (can take about 15-30 minutes). Pour in jars (I use only half pint) and seal. BWB x 10 minutes. Now, obviously, this is a renegade canning recipe due to the butter and zucchini being low acid (although I think the lemons offset that). Use at your own risk. I like this as a filling for tarts and stirred into yogurt. I have made it with limes as well, and I think oranges would also work. THIS IS NOT A RECIPE THAT IS APPROVED BY THE USDA, any county extension, or any other canning 'authority'. Don't make it if you are not comfortable with it. That being said, I make it and love using it.

Could you freeze this in small batches?

[moldy]

I imagine you could. I haven't done that - I think it would change the texture.

[mamawojo]

I made this today and Oh My Goodness! If I hadn't made it myself I would never have believed there is zucchini in it. Thank you so much for a great way to use up the ones that get away from me.

[ketoriverfarm]

I made this a few days ago. Have been eating it on top of angel food cake with fresh raspberries. This recipe was a hit at a dinner with four friends. And no one could figure out what was in it!