Courgette and Ginger Jam is delicious and a great way to use up overgrown courgettes / zucchini or marrows. Perfect on toast and a great alternative to mango chutney !

One of my best sellers when I sold preserves at a local Christmas market, some customers asked me if it was a Zucchini Marmalade.
(We did originally label our jars as courgette and ginger marmalade)

Delicious and versatile, you can eat it as a breakfast preserve, serve it with a good mature cheddar or use as a spicy sweet glaze on chicken or pork.

An open jar of jam on a table with three jars of jam in the background. A large courgette, a lemon in half and a piece of root ginger are next to the opened jar.

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WHAT DOES COURGETTE AND GINGER JAM TASTE LIKE?

It tastes like a marmalade because of the lemon peel shreds but the soft chunks of courgette make it more like a jam. This combination delivers the perfect breakfast preserve.

Just the right amount of sweetness with the ginger adding a nice spicy kick without being too overpowering.

Jars of zucchini marmalade on a wooden table top with a ladle of marmalade on its side.

WHAT DO I NEED ?

INGREDIENTS

You only need four ingredients. Courgettes / zucchini (or one large marrow), lemons, fresh ginger root and jam sugar.

The recipe here is for a medium heat version but you could add 15g to 20g more ginger if you are a ginger fiend !

Chopped courgettes on a board with a knife.

EQUIPMENT

A couple of tea plates placed in the fridge before you start making the jam

A preserving pan or a wide heavy bottomed stock pot/large pan

A jam funnel

Sterilised jam jars

Adhesive jam labels

Optional: jam thermometer or Thermapen

HOW TO STERILISE JARS.

Sterilise your jars shortly before they are to be used and make sure they are dry. This minimises time in which the jars might pick up new bacteria and ruin your jam.

I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care.

Alternatively, wash jars in the dishwasher on a hot cycle.

Always sterilise more jars than you think you will need.

An image of jam jars in the microwave next to a ladle of jam with filled jars.

HOW TO MAKE COURGETTE AND GINGER JAM

The recipe starts the night before you make the jam with soaking the lemon peel shreds.

A lemon being squeezed and the peel being cut into thin shreds.

I prefer to soak and pre-cook the lemon peel just like you would when making marmalade as I reckon biting into a lovely soft jam and then striking hard peel is a real let down.

Place the diced courgette along with two tablespoons of the lemon liquid in a large jam pan and cook on a low to medium heat until translucent and all the courgette juices have evaporated – about 20 to 30 minutes.

Diced courgettes cooking in a preserving pan.

Sugar being poured into a preserving pan and the next photo in the collage is of ginger being added.

Add the jam sugar and stir until it’s dissolved.

Add the ginger and pre-cooked lemon and bring to the boil until setting point is reached.

A pan of boiling jam with a thermometer and a Thermapen reading at 104 centigrade. By the side is a plate with jam and finger going through it.

It’s best to let the jam cool for about ten minutes before ladling into sterilised jars and sealing.

Wipe the jars with a warm damp cloth. Label when cold with Courgette and Ginger Jam and the date.

Jam in a ladle next to filled jars with labels and a pen.

HOW LONG DOES IT LAST?

Courgette and Ginger Jam will last up to 12 months stored in a cool, dark place. Once opened store in the fridge and use within 2 months.

HOW TO USE ZUCCHINI AND GINGER JAM

Courgette and Ginger jam is delicious and so versatile. Simply spread it on buttered bread (or toast) or serve as an alternative to mango chutney along with your poppadoms, raita and a tomato chutney.

A spoon of jam being taken out of the jar.

It also goes well with a good mature cheddar or a cold meat platter.

A couple of tablespoons of Courgette and Ginger jam always find their way into my Christmas cake, mincemeat and my homemade Seville marmalade as it makes a great alternative to candied orange and lemon peel.

You can also use it to sweeten sauces or as a glaze on chicken breasts or drumsticks before cooking.

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MORE COURGETTE / ZUCCHINI RECIPES

If you’re lucky enough to have a bumper crop of courgettes, why not try ?

Spicy Courgette Chutney

Courgette Brownies

Courgette, Red Pepper and Feta Muffins

These Courgette Brownies are super moist, delicious & decadent - no one will ever guess there's zucchini in these brownies!

Courgette and Ginger Jam

Courgette & Ginger Jam is delicious & a great way to use up overgrown courgettes / zucchini. Perfect on toast & makes a great alternative to mango chutney!

4.98 from 107 votes

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Course: Afternoon Tea, Breakfast, Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 15

Cook Time: 45

Soaking time: 12

Total Time: 1

Servings: servings

Calories: 49kcal

Author: Sarah James

servings

Equipment

A couple of tea plates placed in the fridge before you start making the jam
A preserving pan or a wide heavy bottomed stock pot/large pan
A jam funnel
Sterilised jam jars
Adhesive jam labels
Optional: jam thermometer

Ingredients

2 lemons
125 ml water
1.2 kg courgettes about 2 large or one enormous peeled and diced into approximately 1 cm cubes
1 kg jam sugar
25 g to 30 g fresh ginger – grated

Instructions

The night before:

Juice the lemons and slice the peel into thin strips (don’t worry about the pith and pieces of lemon segment, they will disappear in the cooking).
Place the juice, lemon peel strips and water into a small saucepan (cover with lid) and leave to soak overnight.

Next day:

Bring the lemon mixture to the boil and cook on a gentle heat for about one hour (keep the lid on) until tender.
In a large jam pan add the diced courgette along with two tablespoons of the lemon liquid and cook on a low to medium heat until translucent and all the courgette juices have disappeared – about 20 to 30 minutes.
Turn the heat down to the lowest setting and add the jam sugar and stir until dissolved.
Attach the jam thermometer (if using) to the side of your pan and add the lemon mix and grated ginger and stir.
Increase the heat and when the mixture reaches a full boil, boil rapidly for 8 to 10 minutes until setting point is reached.
Setting point is reached when the jam thermometer reaches 104℃ or 220F.
Alternatively, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping a little jam onto a cold saucer, return to the fridge and leave to cool for a minute. Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached. If not, reboil for a couple of minutes and repeat until setting point is reached.
Leave to cool for about 10 minutes before pouring into warm, sterilised jars.
Seal the jars as quickly as possible and wipe the jars with a warm damp cloth.
Label when cold with Courgette and Ginger Jam and the date.

Video

Notes

The recipe makes approximately enough to fill 5 x 350g jars. Serving size is based on one tablespoon ( approx 20 g )

I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.

Remember the jars will be very hot, so remove with care. Always sterilise more jars than you think you will need.

Nutrition information is approximate and meant as a guideline only.

PIN FOR LATER

Two images of jam making session, top is opened jar with lemons, ginger root and marrow. Bottom image is filled jars with ladle and jam funnel.

I’m entering Courgette & Ginger Jam into a few challenges this month:

Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Charlene over at Food Glorious Food.
The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Diary.
Ren’s Simple & In Season challenge over at Ren Behan.

And linking to: Fiesta Friday

4.98 from 107 votes (55 ratings without comment)

Sue

Tuesday 3rd of September 2024

Perfect way to use up courgettes. Very tasty jam. I did have to boil it up again as it seemed to reach temperature very quickly and when it went cold it wasn’t set. I think it maybe should be a soft set?

Sarah James

Friday 6th of September 2024

Hi Sue, I'm glad you enjoyed my courgette jam. The lemon peel usually makes a good set, it isn't a firm set but not a really soft set if that makes sense, Sarah.

Ellie

Monday 2nd of September 2024

How long with this keep and can I steam bath?

Hi Ellie, thanks for getting in touch. In the UK, we don't use the water bath method. Jars and lids are sterilised before filling and once sealed the lids on jars of hot jam form a vacuum seal during cooling. Within the airtight jar, the sugar and acid content is high enough to preserve the jam or jelly. If you do wish to water bath Courgette Jam, 10 minutes or follow your jar manufacturer’s instructions. The jam will keep for up to a year. Store in a cool, dry place away from direct sunlight. Once opened, refrigerate and use within 4 weeks. Hope this helps, Sarah.

Helen

Sunday 3rd of September 2023

A glut of courgettes & so many soups made. I am glad to have found this recipe for all yr round courgettes. It’s still hot & just put into jars but v v good. I wonder how it ages. Ginger gives a lovely little kick.

Sunday 10th of September 2023

Hi Helen, good to hear you're pleased with your courgette jam. The ginger still gives a kick after a few months, like any jam it does lose its brightness and freshness after a month or so. Thanks for getting in touch, Sarah.

Craig Annan

Monday 28th of August 2023

Lovely recipe...simple to make and fantastic flavour

Thanks for taking the time to comment Craig, I appreciate it. Glad you enjoyed the flavour of the courgette jam, Sarah.

Babs Gough

Tuesday 13th of July 2021

Love the idea of this recipe and have lots of courgettes but haven't been able to get jam sugar. Any suggestion about an alternative please?

Hello Babs, you can buy pectin powder and add to granulated or caster sugar. I've bought Whitworth's pectin sachets in the past from the supermarket. Recently I've bought a 100g of pectin powder from Amazon. Each brand has instructions for how much powder per kilo of sugar. The results are just the same as using jam sugar. If you do a lot of jam making it's more economical to buy 100g. Hope this helps and do let me know how you get on.