Yesterday I grabbed some pastry that I had made up and thrown in the freezer last week. I rolled it out, cut it into tarts, and grabbed the "Zucchini Curd" I'd canned the day before. What a great way to use up zucchini! I used up the LARGE ones I had been neglecting to pick in my garden and it's quite a simple recipe. It originally came from my sister, Biffy, and then my Aunt posted it on her webpage, and, of course, I had to add my own twist to it. I increased the recipe, brought out my Bamix, and added the food colouring, water, and Clear Jel. This really reminds me of that lemon spread we used to eat when I was a kid, I don't even know if you can buy it anymore? I think you can, but I'll have to look the next time I'm in town.
12 cups peeled, seeded, cubed zucchini
5 lemons (juice and grated rind)
6 cups sugar
3/4 cup butter
Yellow food colouring
3/4 cup water
1/4 cup Clear Jel (thickener)
Boil zucchini until soft. Drain. Place back in pot and add sugar and butter. Simmer until well cooked. Use a Bamix or Braun and puree (or I guess you could put it into the blender if you don't have a Bamix). Add lemon juice and grated rind (next time I think I'll use about 1 cup of Real Lemon Juice instead of lemons because I always have that in my fridge). Add food colouring until quite yellow. Simmer. Mix up water and Clear Jel and slowly pour into mixture, stirring constantly. Simmer until it thickens up. The puree will still be pourable but pretty thick. Pour into sterilized pint jars (I got 5 pints and 1 half pint). Add lids and rings and process in a hot water bath for 10 minutes.
After baking the tarts the "curd" has gotten a lot darker, thicker and very shiny. They taste just like lemon and the kids (and adults) love them, even knowing they have zucchini in them!