We’ve all done it – left the allotment for a couple of days and returned to courgettes that have decided to compete in the biggest marrow competition. I had several such courgettes and didn’t quite know what to do with them until I found a recipe for marrow and ginger jam. I was intrigued – and decided that since the courgettes thought they were marrows, they could be treated as such. So I made a few adaptations, just to make it easier because I am really a lazy cook and the result is absolutely delicious – a sweet and delicate jam that could also be used in savoury dishes as well as on hot, buttered toast.
Courgette and Ginger Jam
(Makes about 5lbs)
3lbs peeled, deseeded and chopped courgettes
1 tablespoon lemon juice
2 tablespoons ginger pulp
1 sachet of pectin (if you don’t have this, add 2 extra tablespoons of lemon juice or use preserving sugar)
3 lbs sugar
Cover courgettes with water and boil for about 25mins until really soft and pulpy. Drain and mash well. Bring back to a boil, take off the heat and add all other ingredients and stir until the sugar dissolves. Then simmer for another 20 – 25 minutes until the jam has reached setting point. Put in to clean, hot jars and seal. Enjoy.
(Test setting point by putting a little on a very cold plate, leave for a few seconds and if it crinkles when you pull your finger through, it is set, if not carry on boiling and try again in 5 mins)
(I put jars and lids in the dishwasher, put on a wash cycle but take the jars out just as the drying cycle starts. This way they are clean and hot and will not explode when you put the jam in. If you don’t have a dishwasher, google the oven method of sterilising and heating the jars)