• Mon - Sun : 8:30am to 9:30pm

zucchini cream


this is from "a passion for preserves". it tastes like lemon curd and has the texture of apple butter. absolutley delicious! i'm going to try making lime and orange versions of this recipe.


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  1. Cut off stem and blossom ends of the zucchini and peel
  2. If the zucchini are very large
  3. Cut in half lengthwise and remove the seeds
  4. If small
  5. Leave whole
  6. Boil in a small quantity of water until tender or you may microwave in a covered dish until tender
  7. About 10 minutes
  8. In either case
  9. Drain well
  10. Then mash or process to a smooth pulp
  11. Cook in the top of a double boiler over hot water with sugar
  12. Butter
  13. Lemon juice and zest
  14. Stir frequently
  15. Until thick and creamy
  16. About 15 minutes
  17. Ladle into hot sterilized jars
  18. Leaving 1 / 4 inch headspace
  19. Wipe rims clean
  20. Put lids and rings in place and tighten down
  21. Invert jars for a few minutes
  22. Then return to upright and cool completely
  23. Check seals
  24. Label and store in cool
  25. Dry place
  26. I processed my jars in a hot water bath for 5 minutes

Step 12

Total Time in Minute 50

Ingredients Count 4

cooking zucchini cream

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