WINTER SQUASH BUTTER

3 medium squash (abt. 3#)
1 c. apple juice
¾ c. brown sugar
¼ t. cinnamon
¼ t. nutmeg
¼ t. ginger
1/8 t. cloves

Cover squash and bake till tender. Scoop out pulp to equal three cups. Process in blender till smooth. Combine all ingredients and bring to boil. Reduce heat and simmer till thick. Process the same as apple butter.

* Some people do not use the nutmeg and ginger. It’s a personal preference.




ZUCCHINI (apple) BUTTER

Peel, seed and grate 12 cups of zucchini. Put in large crockpot with ¾ c. lemon juice, 6 c. sugar, 1 T. cinnamon and 1/8 t. cloves. Stir well, set crockpot on high, cover and forget about over night. Stir well the next morning. Use a potato masher to mash zucchini down. Stir again. Continue cooking until it reaches desired consistency. Put in jars and water bath for 15 minutes.

* You’ll notice that at the start, it only looks like grated zucchini in a “watery” syrup. It will darken into a lovely red-brown color as it cooks down. Don’t skimp on the lemon juice for safety reasons.

I have had pumpkin butter and it is wonderful! I may give the succhini butter a try too. Thanks for posting!

You're welcome!

Yummy!!
Now I have to go buy some!!