Zapple Butter

4 cups cooked and pureed zucchini (For this, I peeled, seeded, and cut into large chunks about 3 of those super large zucchini that sneak into the garden; it was enough to fill my 7-1/4 quart round Le Creuset pot. I covered with water and added about 1/4-1/2 cup of apple cider vinegar. Boiled for 1 hour, or until tender. Drained. And, went to town with my immersion blender {also known as "the boat motor"} until it was the texture and consistency of apple sauce.)
4 Tablespoons apple cider vinegar
1 teaspoon lemon juice
2 cups sugar
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg

I suppose that I should have started with the instructions to cook the zucchini, but oh all probably know by now that I am not a recipe developer or writer. I just cook.
Combine all ingredients (cooked and pureed zucchini through the spices) until well blended.
Pour into a crockpot or other slow cooker and cook on low overnight (at least 8 hours, but I have allowed it to simmer for up to 10 hours).
Ladle into sterilized jars and process in a hot water bath for 10 minutes to seal. (If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.) Yields about 5 pints...which I processed in 1/2-pint and 1/4-pint jars.