Zucchini Lemon Butter: A Sunshine in a Jar

The scent of simmering fruit, especially when combined with the bright zing of citrus, has always been a gateway to my happiest kitchen memories. This Zucchini Lemon Butter is no exception. I recall my mother making batches of this vibrant spread every summer, its aroma wafting through our home like a promise of sunny days ahead. It wasn’t just a preserve; it was a tangible piece of sunshine, bottled and ready to brighten even the gloomiest of mornings on toast or as a delightful filling for a simple cake. The ease with which it came together, yielding such a spectacular flavor, always felt like a little bit of culinary magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 6 cups
• Dietary Type: Vegetarian

Ingredients

This recipe, passed down from a dear family friend, is beautifully straightforward, relying on the quality of its core ingredients.

• 2 lbs zucchini, peeled and sliced
• Water, for boiling
• ½ cup butter
• 3 cups sugar
• 1 cup lemon juice
• 3 tablespoons lemons, rind of (finely grated or julienned zest)
• 1 package liquid pectin (equivalent to 4 teaspoons)

Ingredient Notes:

• Zucchini: Opt for medium-sized, firm zucchini for the best texture and flavor. Avoid overly large or seedy ones. Peeling them ensures a smoother final product.
• Lemon Juice: Freshly squeezed lemon juice will always yield the brightest, most authentic flavor. Bottled can work in a pinch, but the zest from fresh lemons is highly recommended for that aromatic punch.
• Liquid Pectin: This is crucial for setting the butter and ensuring its shelf life. Ensure you have the correct amount as specified.

Equipment Needed

• Large pot or Dutch oven
• Small saucepan (optional, for boiling zucchini)
• Colander or fine-mesh sieve
• Potato masher or food processor/blender
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Clean jars with lids for storage

Instructions

The beauty of this Zucchini Lemon Butter lies in its simplicity and the delightful transformation it undergoes from humble zucchini to a jewel-toned, flavorful spread.

1. Begin by preparing the zucchini. In a large pot, place the peeled and sliced zucchini. Add enough water to generously cover the zucchini. Bring this to a boil over medium-high heat and continue to boil until the zucchini is thoroughly tender. This usually takes around 20-30 minutes, depending on the thickness of your slices. You should be able to easily pierce a slice with a fork.
2. Once tender, strain the zucchini well using a colander or fine-mesh sieve. Allow it to drain for a few minutes to remove as much excess water as possible. Let the drained zucchini cool slightly so it’s easier to handle.
3. Next, mash or puree the cooled zucchini until it is as smooth as possible. A potato masher will give a slightly chunkier texture, while a food processor or blender will create a silken, smooth consistency. Aim for a texture that is free of large lumps.
4. Transfer the smooth zucchini puree to a large saucepan. Add the ½ cup butter, 3 cups sugar, 1 cup lemon juice, and the rind of 3 lemons.
5. Place the saucepan over medium-high heat and bring the mixture to a full boil, stirring frequently to prevent scorching and to ensure the sugar dissolves completely. A “full boil” is one that cannot be stirred down.
6. Once the mixture reaches a rolling boil, add the liquid pectin. Stir it in quickly and thoroughly. Continue to boil for 2 minutes, stirring constantly. This brief boiling period is essential for activating the pectin and allowing the butter to set.
7. During the last minute of boiling, you may notice some foam forming on the surface. Skim off any foam using a spoon. This will give your Zucchini Lemon Butter a clearer, more appealing appearance.
8. Carefully pour the hot Zucchini Lemon Butter into clean jars. Fill them almost to the top, leaving a small headspace.
9. Cover the jars with their lids. Once the jars have cooled to room temperature, you can store them in the refrigerator for up to 3 weeks or for long-term storage in the freezer.

Expert Tips & Tricks

• Achieving Uniform Zucchini Tenderness: If your zucchini slices vary greatly in thickness, consider cutting them to a more uniform size before boiling. This ensures they all become tender at roughly the same time, preventing some from becoming mushy while others remain firm.
• Silky Smoothness: For an exceptionally smooth Zucchini Lemon Butter, don’t skip the pureeing step. If you don’t have a food processor or blender, you can use a very fine-mesh sieve after mashing; press the mashed zucchini through the sieve to catch any remaining fibrous bits.
• Zest Nuance: The “rind of 3 lemons” can be interpreted in a few ways. For a milder lemony flavor, use just the yellow part (zest) carefully avoiding the bitter white pith. For a more intense citrus note, you can use a microplane to get very fine zest, or even finely julienne the zest.
• Preventing Foam: A small knob of butter added at the beginning of the cooking process can help to reduce foam formation.
• Jar Sterilization: For optimal storage and to ensure longevity, always use clean, sterilized jars. You can sterilize jars by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a preheated oven at 225°F (107°C) for at least 10 minutes.

Serving & Storage Suggestions

Zucchini Lemon Butter is incredibly versatile. It’s divine spread thinly on warm toast, bagels, or English muffins. It makes a surprising and delightful filling for shortbread cookies, as a layer in a simple pound cake, or even swirled into plain yogurt for a burst of sunshine.

• Refrigerated Storage: Once the jars have cooled, seal them tightly and store them in the refrigerator. The Zucchini Lemon Butter will keep well for up to 3 weeks.
• Freezer Storage: For longer preservation, freeze the butter. Ensure your jars are freezer-safe and leave adequate headspace for expansion. Frozen Zucchini Lemon Butter can be stored for several months, maintaining its quality. Thaw overnight in the refrigerator before use.

Nutritional Information

The following is an estimated nutritional breakdown per serving, based on 6 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	558.5 kcal
Total Fat	15.6 g	24%
Saturated Fat	9.8 g	48%
Cholesterol	40.7 mg	13%
Sodium	124.7 mg	5%
Total Carbohydrate	109.1 g	36%
Dietary Fiber	2.1 g	8%
Sugars	103.7 g	414%
Protein	2.2 g	4%

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

While this recipe shines in its simplicity, feel free to explore these creative avenues:

• Spiced Zucchini Lemon Butter: Add a pinch of cinnamon, nutmeg, or a small piece of a cinnamon stick to the saucepan while cooking for a warmer, spiced note. Remove the cinnamon stick before jarring.
• Herbal Infusion: For a subtle herbaceous undertone, consider adding a small sprig of fresh rosemary or mint to the boiling zucchini. Remove before mashing.
• Lime Twist: Substitute half of the lemon juice and rind with fresh lime juice and zest for a more tropical, zesty flavor profile.

FAQs

Q: Can I use green lemons (limes) instead of yellow lemons?
A: Yes, you can substitute half of the lemon juice and rind with fresh lime juice and zest for a delightful tangy twist.

Q: My Zucchini Lemon Butter didn’t set properly. What went wrong?
A: This usually happens if the mixture wasn’t boiled for the full 2 minutes after adding the pectin, or if the pectin was old. Ensure your pectin is fresh and follow the boiling time precisely.

Q: Can I omit the butter?
A: The butter adds a richness and helps with the texture and emulsification of the spread. While you could try omitting it, the final consistency and flavor might be affected.

Q: How long does the Zucchini Lemon Butter last in the refrigerator?
A: When stored properly in a sealed jar in the refrigerator, it should last for up to 3 weeks.

Q: Can I use dried lemon zest instead of fresh?
A: While fresh lemon zest provides the best aroma and flavor, you can use about 1 tablespoon of high-quality dried lemon zest if fresh is unavailable.

Final Thoughts

This Zucchini Lemon Butter is a testament to how the simplest ingredients can be transformed into something truly magical. It’s a recipe that brings brightness, sunshine, and a touch of homemade comfort to your table, all year round. I encourage you to try it, perhaps on a crisp winter morning with a cup of Earl Grey, or during the height of summer to capture its essence. Share it with friends, or simply savor it yourself – each spoonful is a little jar of pure, unadulterated delight.