Skip to Content

Courgette & Ginger Jam

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.

This blog post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to Disclosure Page for further details.

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.
Lemon shreds cooking in a pan.

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.

LET’S KEEP IN TOUCH! YOU CAN FIND ME ON PINTERESTINSTAGRAM, FACEBOOK, AND TWITTER!

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

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

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!
4.97 from 53 votes
Print Pin Rate Save Recipe
Course: Afternoon Tea, Breakfast, Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking time: 12 hours
Total Time: 1 hour
Servings: 85 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.
Nutrition Facts
Courgette and Ginger Jam
Serving Size
 
20 g
Amount per Serving
Calories
 
49
Calories from Fat 0
% Daily Value*
Sodium
 
1
mg
0
%
Potassium
 
42
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
1
g
2
%
Vitamin A
 
29
IU
1
%
Vitamin C
 
4
mg
5
%
Calcium
 
3
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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:

And linking to: Fiesta Friday

Sharing is caring!

Recipe Rating




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?

Sarah James

Tuesday 13th of July 2021

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.

23 of the Best Courgette (Zucchini) Recipes – Feast Glorious Feast

Monday 28th of December 2020

[…] Courgette & Ginger Jam – Tales From The Kitchen Shed […]

june sproat

Sunday 13th of December 2020

To Sara h your courgette and ginger jam recipe is amazing I think its the best jam I have ever made and all my friends and family say the same its so unique initially people are very curious as to the taste being made from vegetables My courgettes are just finishing in time to make another batch for xmas 2020 so thank you MERRY CHRISTMAS

Sarah James

Sunday 13th of December 2020

Thank you Joan, that's great to hear. It's a pleasure to share the recipe. So pleased your friends and family enjoy courgette and ginger jam as much as we do. I find people are pleasantly surprised when they try a jam made from courgettes. I think they expect it to be awful. Wishing you and your family a Merry Christmas.

Christine Harbidge

Wednesday 9th of September 2020

I have made marrow jam when someone gave me a marrow and I loved it, it was very lemony, so when someone gave me an overgrown courgette I thought it was worth a try, while looking on line for the recipe I came across this one and as I like ginger I though it was worth trying. Lovely, I shall keep the recipe and hope someone gives me a marrow or overgrown courgette next year. I have often used courgettes in cake, scones, bread , quiche, chutney, and courgette and tomato soup when we used to grow them, but never jam, I love to find new ideas. Thank you.

sarahj

Thursday 10th of September 2020

Thanks for getting in touch Christine, ginger does add a lovely heat to the jam. Hope you manage to get hold of a marrow or courgette this year, we've got a couple still going in the garden. If not do let me know how you get on next year.

Kate

Sunday 6th of September 2020

This sounds amazing. Is it possible to replace the lemon with lime instead?

sarahj

Monday 7th of September 2020

Thanks Kate, lime sounds a great idea but I think you might need to use three or four limes instead of two lemons. Hope this helps and do let me know how you get on.