Zucchini Lemon Butter

A friend of my mother gave this recipe. It is very easy and freezes well.

• Ready In: 1 hr 15 mins
• Yields: 6 cups

Ingredients

• 2  lbs zucchini, peeled and sliced
•  water
• 1⁄2 cup butter
• 3  cups sugar
• 1  cup lemon juice
• 3  tablespoons lemons, rind of
• 1  package  liquid pectin (4 teaspoons)

Directions

1. Boil zucchini in water to cover until tender.
2. Strain;cool.
3. Mash or puree until smooth.
4. Place in large saucepan; add butter,sugar,lemon juice and peel.
5. Bring to a full boil, stirring frequently.
6. Add liquid pectin; boil for 2 minutes.
7. Skim off any foam; pour into jars.
8. Cover and store in refrigerator for up to 3 weeks or in freezer for long-term storage.