ZUCCHINI APPLE BUTTER
1 lb. zucchini, peeled with ends trimmed
1 (8 oz.) tart green apple
3 T. lemon juice
1/3 C. maple syrup
1 C. firmly packed brown sugar
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground allspice
Coarsely chop zucchini. Peel and core apple and coarsely chop.
Put zucchini, apple, lemon juice and syrup in a food processor
and whirl until smoothly pureed.
Transfer mixture to a 3 to 4 quart pan. Add sugar, cinnamon, nutmeg, and allspice; stir to mix.
Bring to a boil on high heat, then reduce heat and simmer, uncovered, stirring occasionally, until mixture thickens to a jam-like consistency (be careful, mixture splatters), 20 to 25 minutes.
Add salt to taste. Keep in refrigerator for 2 weeks or freeze; thaw
Makes 2 1/2 cups.