With this recipe you can use courgette or marrows, but yellow courgettes work best.

[ingredients title=”Ingredients”]

  • 1 kg courgettes, finely diced
  • 1 kg caster sugar
  • 50 g  large thumb of ginger, peeled and finely diced
  • 2 small unwaxed lemons, juice and zest


courgette jam

[directions title=”Directions”]

  1. Put everything in a heavy-bottomed pan.
  2. 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.
  3. Over a low heat, stir till the sugar fully dissolves, then  increase heat to medium.
  4. 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 (*)
  5. Let it cool a little before pouring into the jars


(*) There are two ways to check that jam is set.
The easiest one is to get a jam thermometer, once the jam has reached 105 degree Celsius it’s ready.
jam checkThe other one is to put a couple of small dishes in the freezer before you start, once the jam has boiled for at least 10 minutes remove from the heath and place a bit of jam in on the chilled plates. If it separates like in the picture is done!


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