Friday, September 9, 2011

Zucchini Apple Pie Filling

This year instead of freezing sliced zucchini to make apple crisp with, (see that recipe HERE) I made the pie filling and froze it instead. Now I have pie filling for a quick and easy dessert whenever I have a need (or a horrible sweet tooth…).

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Here’s how you do it:

4 cups of peeled, seeded and sliced zucchini

zucchini filling 02 zucchini filling 03 Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put back into pot.

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Stir together and then add in:

1 1/4 cups sugar

2 Tbsp Instant Clear Gel

1 1/2 tsp cinnamon

1 1/2 Tbsp cream of tartar

1/8 tsp salt

1/4 tsp nutmeg

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Pour in:

2 Tbsp lemon juice

1/2 cup apple juice

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Cook over med-high heat until thick and bubbly.

After it cools, place into freezer containers and place in freezer.

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3 comments:

  1. I have tons more clear jel if you run out.

    ReplyDelete
  2. Can this be canned in a water bath to make shelf stable?

    ReplyDelete