Yep Yep, more zucchini, today its Zucchini Butter!!!
So yummy on a peanut butter sandwich, with cream cheese on a bagel, an ice cream topping or alone on some toast!
5 lbs zucchini, peeled , seeds removed and chopped
1/4 cup apple cider vinegar
2 tsp lemon juice
2/3 cup cane sugar
1/3 cup brown sugar
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
generous pinch of nutmeg
Place a liner in a slow cooker (liner isnt necessary but it makes for MUCH easier clean up)
Combine zucchini, vinegar and lemon juice and toss well.
Turn on to high and cook for 8 hours.
After 8 hours, add remaining ingredients and toss well.
Reduce temp to low and cook another 10 hours
Stir and mash all ingredients into a puree(leave chunks as desired) adjust sugars and seasonings as desired and cook on high another 6 hours
This made me 4 jars. I stick them in the freezer but you can process them any way you prefer
zucchinibutter zukebutter zuke butter applebutter