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Zucchini Preserves |
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Serves: 3 Print this Recipe2 cups zucchini pared and grated 1/3 cup lemon juice 2 tablespoons lemon peels grated 1 box powdered pectin 4 cups sugar Mix zucchini, lemon juice, lemon rind, and pectin in heavy saucepan. Bring to boil. Add sugar and bring to boil again; boil 2 minutes, stirring constantly. Take off heat and stir 5 minutes. Ladle into sterilized pint jars and screw on lids. Process in hot water bath or steam canner for 10 minutes. Serve as spread for toast, crackers, or breads. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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