Courgette Jam
It could be used instead of marmalade
Servings 60
Calories 55kcal
Ingredients
- 1 kg courgettes, finely diced
- 1 kg caster sugar
- 50 g thumb of ginger, peeled and finely diced
- 2 small unwaxed lemons, juice and zest
Instructions
- Put everything in a heavy-bottomed pan
- Thoroughly mix all the ingredients. The mix will go from quite dry to wet and soupy as the courgettes release their moisture and the sugar starts to dissolve
- Over a low heat, stir till the sugar fully dissolves, then increase heat to medium
- Bring to the boil, then simmer for about 20-25 minutes or until the courgettes have softened completely and the jam has reached setting point (*)
- Let it cool a little before pouring into the jars