How To Make Low-Carb Apple Butter


Step 1Peel zucchini and roughly chop (weight is listed for peeled zucchini). Place in a large saucepan with the water, apple cider vinegar, lemon juice and Sukrin Gold.

Step 2Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook for 20 to 25 minutes or until the zucchini begin to soften and fall apart.

Step 3Remove from heat, allow to cool slightly, and use a hand blender to puree the mixture.

Step 4Return the saucepan to medium-low heat. Add cinnamon (use less to taste if needed) and salt. Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in colour, 45 to 60 minutes.

Step 5Transfer to a jar or airtight container. Use just like apple butter!

Step 6Keep refrigerated for up to 3 weeks. For longer storage freeze in an ice tray, then empty the frozen apple butter cubes into a bag or container and store in the freezer for up to 6 months.