Peel, slice and 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 rind. Bring to a full boil, stirring frequently. Add certo; boil hard for 2 minutes. Skim off any foam; pack in hot steralized jars. Seal. Store in refrigerator for short periods of time; in freezer for long-term storage. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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|Serving Size: 1 Serving (3335g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 844 (10%)|
|Amt Per Serving||% DV|
|Total Fat 93.8g||125 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 244mg||75 %|
|Sodium 750.4mg||26 %|
|Potassium 3073.5mg||81 %|
|Total Carbohydrate 1877.6g||552 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 1862g|
|Protein 14.2g||20 %|
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Calories per serving: 8062
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