Courgette and Ginger Jam

Season

Summer

Dietary

Dairy Free

Gluten Free

Vegan

Vegetarian

Recipe by Marta

Courgettes are a fantastic summer crop and love a warm and wet British summer! Apart from eating them daily in different ways, we also like to make some preserves with them (especially the bigger ones). You've probably never come across this one and it’s perfect for a “marmalade” style jam. Delicious on toast or to add as a spread with cake or biscuit centres.

Ingredients:

1.2 kg courgettes (peeled and grated)
1 kg sugar
25 - 30 g fresh ginger
Juice from 2 lemons or ¼ cup lemon juice

Method:

To start peel and grate the courgettes.
In a pot add the courgettes and the lemon juice and cook it on low heat for 20-30 minutes until the courgette juices have disappeared.
Peel and grate the ginger, and add it to the courgette mixture with the sugar.
Cook it for 10 - 15 minutes until it thickens a bit more.
Fill sterilised jars with the jam and it will keep in your pantry for several months.