Zucchini Lemon Butter - cooking recipe

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)

Preparation

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