Zutaten für Zucchini Cream
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Zubereitung von Zucchini Cream
- Wash zucchini thoroughly and trim off stem and blossom ends. Peel the zucchini.
- If zucchini are very large (over 20cm), cut them in half lengthwise and scoop out the seeds.
- If using smaller zucchini, leave them whole.
- Boil zucchini in a small quantity of water until tender (approximately 10 minutes), or microwave in a covered dish until tender. Drain well.
- Mash or process the cooked zucchini into a completely smooth pulp using a food processor or potato masher.
- In a double boiler (or a heatproof bowl set over a pot of simmering water ensuring the bowl doesn't touch the water), combine the zucchini pulp, sugar, butter, lemon juice, and lemon zest.
- Stir frequently, ensuring the mixture doesn't scorch, until the mixture thickens to a creamy consistency (approximately 15-20 minutes).
- While the zucchini cream simmers, prepare your jars by sterilizing them in boiling water for 10 minutes.
- Ladle the hot zucchini cream into the hot sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, apply lids and rings, and tighten securely.
- Process jars in a boiling water bath for 5 minutes. Remove and let cool completely.
- Check seals by pressing down on the center of each lid. The lid should not flex. Label and store in a cool, dark, and dry place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
6g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Vegetables Easy Summer Dietary Gifts Low Sodium Seasonal Inexpensive Low In Something Citrus Lemon Squash Number Of Servings Technique Water Bath
