Recipe; Courgette, Ginger and Lemon Jam

Overgrown Courgettes

After baking 3 chocolate courgette cakes and 2 savoury courgette cakes I am still finding overgrown courgettes through the thick foliage. It was time to do something drastic with these whoppers.

I searched the net for a jam recipe that involves courgette. I tried one last year but failed miserably because I was doing too many things at the same time. Jam making might not be too complicated but it does need a bit of attention to get to that right “setting point” moment.  I found this recipe for marrow and ginger jam on the BBC good food website and thought I give it a try. The result was so staggering good so I am going to share it with you.

Courgette Ginger and Lemon Jam

Makes 4x450ml jars

This is what you need;

  • 4 unwaxed lemons
  • 1.8kg marrows, peeled and cut into sugar-cube-size pieces
  • 1.8kg jam sugar (with added pectin)
  • large knob fresh root ginger, about 85g, peeled and shredded

This is how you do it;

  1. Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
  2. Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.

The texture of the jam is perfect and the taste is amazing, every time you take a bite there is another flavour rolling on your tongue which makes this the most interesting jam I have ever tasted. The ginger gives it a bit of a bite and the lemon makes it nice and fresh. It will wake you right up when you eat it for breakfast on a piece of toast. But the best thing of all, I have used up most of my overgrown courgettes!

Courgette, ginger and lemon jam

If you have a recipe of any kind to use the surplus of your harvest then we would love to hear it!

 

 

 

Comments

  1. I just wanted to say this recipe’s so good I’ve made two batches now. I very generously gave the first batch away to friends and family and then realised I wanted some for myself! My mum’s on her second jar and tells me her favourite way to eat it is a teaspoonful stirred into natural yogurt…
    Bridget Elahcene recently posted…Word up! Y is for YARROWMy Profile

  2. Debbie Thompson says:

    I know you love it on toast, bit we have been eating this with cheese and crackers and as a pickle in a lovely ham sandwich! It’s an extremely versatile jam/pickle!! 🙂

    • We are trilled you like the jam!. It is great to make this versatile jam from overgrown courgettes which otherwise would have ended up on the compost heap or in Bridget’s case as chicken feed. I bet it tastes really nice with an old crumbly cheese.

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