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Lemon Spread

We really enjoy this lemon spread for our toast or bread.  It is a good way to use some zucchini when there is an abundance.  I also peel, slice, and measure the zucchini and freeze it.  Then in the winter when lemons are a good price and I have some extra time, I can make a batch.

Boil until tender, and then blend until fine:

12 cups zucchini (sliced and peeled)
1/2 cup water


1/2 cup margarine
2 cups sugar
3 lemons (juice and rind)

Return to a boil, then add:

3 pkg. (85 g.) lemon Jello

Pour into jars and let cool.  Refrigerate a jar or so for using right away and freeze the rest.

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