Courgette & 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!

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

It still amazes me how quickly time whizzes by – this is my first post for August ! We’ve had family staying with us and I reckon sharing with guests is the best part of staying in France for the summer. Mind you, I have to be organised as we have a ‘first come first served’ booking system and I need to make sure there’s a day or so between visitors’ changeovers so I can change bedding and air the caravan or the bus.

Missed and rebooked flights (one particular culprit shall remain nameless – and he is a repeat offender) meant I only just managed to wash and dry bedding and then make the beds all in one afteroon before my sister arrived at teatime.

So I say, hats off to fellow bloggers who regularly post and still juggle their busy lives much better than I’ve been managing.

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

It’s courgette (zucchini to our American friends) glut time here at the Kitchen Shed and I hope to share a few more of our favourite courgette recipes. Courgette & Ginger jam is delicious and so versatile – eat it simply on buttered bread (or toast) or serve it as an alternative to mango chutney along with poppadoms, raita and a tomato chutney.

Courgette and Ginger jam has just the right amount of sweetness with the ginger adding a nice spicy kick without being too overpowering.

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

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

I used to sell our home made preserves here in France at a local Christmas market and Courgette & Ginger Jam was one of my best sellers.

That said, here in Brittany some people are not very adventurous with spices and I think one or two locals were a bit bemused when they saw people buying a courgette and ginger preserve. When my French neighbour had a taste she was soon coughing and choking as she had never tasted ginger before and wasn’t expecting a spicy heat.

I originally varied the amount of ginger in this jam recipe so it could be taste tested by our friends and then passed around to their friends. Of the three versions (mild, medium and hot) it was a pretty close run thing between the medium and hot.

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

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

Kitchen Shed Top Tips:

  • 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.

5 from 24 reviews

Courgette and Ginger Jam

: 4 to 5 x 350 g jars
: 15 min

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


  • 2 lemons
  • 125 ml (1/2 cup) water
  • 1.2 kg courgettes (about 2 large or one enormous) peeled and diced into approximately 1 cm cubes
  • 1 kg (5 cups ) jam sugar
  • 25 g to 30 g (1oz to 1 1/2 oz) fresh ginger - grated
  • Step 1 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).
  • Step 2 Place the juice, lemon peel strips and water into a small saucepan (cover with lid) and leave to soak overnight.
  • Step 3 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.
  • Step 4 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.
  • Step 5 Turn the heat down to the lowest setting and add the jam sugar and stir until dissolved.
  • Step 6 Add the lemon mix and grated ginger and stir.
  • Step 7 Increase the heat and when the mixture reaches a full boil, boil rapidly for 8 to 10 minutes until setting point is reached.
  • Step 8 Leave to cool for about 10 minutes before pouring into warm, sterilised jars.
  • Step 9 Seal the jars as quickly as possible and store in a cool dark place, use within 12 months.

Kitchen Shed Top Tip:

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.

If you’re lucky enough to have a bumper crop of courgettes, why not try making my Spicy Courgette Chutney or delicious Courgette Brownies

Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook, and Twitter!

Pin Courgette & Ginger Jam for later:

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

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

And linking to: Fiesta Friday

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77 thoughts on “Courgette & Ginger Jam”

  • 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.

    • 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.

    • 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.

      • I’ve now made this. It’s very nice tasting with the lime, a much nicer alternative to lime marmalade with the ginger hit. I added 60g of ginger and that was perfect for me. Will definitely be making this again. Thank you!

        • Thanks for getting back to me Kate, so pleased the lime version turned out well. Did you use extra limes? It’s a pleasure to share the recipe.

          • I used 2 limes as the pile of peel from them seemed a lot, plus a few tablespoons of lime juice and some extra water. Next time I will try the 4 limes to see if it makes a difference to the flavour.

  • Made the courgette chutney a few days ago-smells delicious, but will have to wait! Made the courgette jam today – oh my word – what can I say – almost a marmalade – you’d never know it was courgette!! Move over Paddington 🤣

    • Thanks Shirley, so pleased you enjoyed the jam/marmalade 🙂 My Mum has her courgette jam on toast instead of marmalade. I hope you enjoy the courgette chutney as much as the jam.

  • Just made the chutney, obviously will now need some time to mature but tastes pretty fantastic already. I used the slow cooker method and I’m now hooked. I have a bramley seedling tree in the garden so using those along with the glut of courgettes is great. I’m going to try the jam in a few days.

    • That’s brilliant Dee, so pleased you like the slow cooker method. How lucky to have Bramleys at hand, I bet you’ll be making apple pies too 🙂

  • I don’t really understand the partof the recipe that says “add two tablespoons of the lemon liquid and cook over s low heat ‘until all the courgette juices have disappeared’ ” Wouldn’t that mean the pan is dry and the courgette cubes would burn? Eek. And I have already started cooking!

    • Hi Steve, don’t worry the courgette won’t burn. Take the pan off the heat just as the liquid disappears or if you’re worried when they’ve almost disappeared. Hope my answer isn’t too late for you.

      • Hmm. Liquid actually came *out* of the courgettes until they were completely submerged, at which point I added the sugar an d juice/ginger mix and d to setting point. The jam is set and is delicious! Would’ve taken forever for all that liquid to evaporate.

  • I made this last night. Didn’t want it to be overly fiery so used 30g ginger and it’s got a lovely delicate flavour. Might go a little more next time. I was amazed that the courgettes retained their texture as they don’t when you roast them for too long. I’d kind of expected them to disintegrate like apples do. Lovely recipe and will definitely make it again. Your courgette chutney is next on my to do list – thank you 🙂

    • Thanks Rachel, I’m so pleased you made my Courgette and Ginger Jam. I was surprised how the courgettes kept so much texture too. Look forward to hearing how you get on with the extra ginger and I hope you enjoy the Spicy Courgette Chutney as much as we do.

  • Yum, I love a good healthy jam! I love how you put courgettes and ginger, what a lovely combination! I will definitely try this one day. Thank you for sharing this recipe.

  • Finding this recipe is so well timed. I have tons of courgettes /zucchini in my veggie garden and have been searching for ways to use them up! So, courgette-ginger jam it is! Yum!

  • Wow never knew you could make jam from the courgette. The flavors of ginger sound super interesting in the jam.

  • I love ginger jam! Never made this from scratch before but have used in on my baked brie and it was delish!

  • This is similar to a chutney recipe that I’ve made, but not with zucchini. I am certainly placing this on my must-try list.

  • Such a great recipe! I can’t wait to make this for the family they will definitely enjoy!

  • Great idea to sterilize the jars in the microwave, I’ll do that the next time. And I wouldn’t have thought of using zucchini in a jam, but I love ginger jam so I know I will love this too!

    • Thanks Stine, it is so much easier using the microwave to sterilise the jars, it’s so much quicker too.

  • I have seen the ingredient courgette but had no idea it was zucchini. I must give this a try as I always seem to have zucchini all summer long. I do love ginger so this jam just sounds perfect to add with brie.

  • This is such a unique recipe! I can’t wait to try it out and see what my family thinks. I’m sure we’re going to fall in love with it.

  • Lovely recipe. I will certainly try it next year.
    Do you think that I could use grapefruit instead of lemon? I love a sharp marmalade with lots of fruity bits.?

    • Thanks Patricia, sorry it’s such a late reply I’ve been on a break from my blog. Grapefruit would be a good substitute for lemon, do let me know how you get on.

    • Thanks Elizabeth, a pleasure to link up with the No Waste Food Challenge. I think I’ve got one last courgette recipe to share soon 🙂

  • I make a courgette or marrow and ginger jam using crystallized ginger but sometimes after a few months of storage it gets large solid lumps in it – I think therefore I will give this recipe a go instead. Off to pin it for future reference. #NoFoodWasteChallenge

  • Amazing! I’ve never thought of making a zucchini (or courgette haha) and ginger jam before, but definitely being a ginger fan, this recipe sounds delicious!

    • Thanks Justine, if you like ginger I’m sure you’ll enjoy courgette ( zucchini ) & ginger jam.

    • Thanks Caroline, I make courgette and ginger jam for family and friends every year & sometimes believe it or not we even run out,

  • Courgette jam? That sounds amazing! I don’t think I’ve ever seen such a jam 🙂 Thanks for sharing it with us at Fiesta Friday!

  • This is great! I’ve made Marrow and Ginger jam before, but I would think the courgettes would much more tender. Wish I had a glut of courgettes to make this but sadly we had such a cold start to the summer that my plants just died 🙁

    • Thanks Janice, courgettes do cook quicker than older bigger marrows. What a pity you lost your courgettes, it was a late start here because of the cold May but luckily the plants have caught up.

  • I’m glad you’re back to blogging. As I like to say, my blog is a hobby, so I try not to feel badly when I get too busy to post. But, if I have free time before a particularly busy time, such as summer camp with no Internet, then I’ll set up posts in advance. But, as long as you’re happy that’s what matters most! 😀

    Now, you’re jars are just darling! I love them!! I’ve never had zucchini in a jam, but it sounds delectable with the ginger. Thank you so much for bringing these jams to the fiesta this week! Happy FF, and have a fabulous weekend!! 🙂

    • Thanks Kaila, I reckon I might try setting some posts up in advance. The courgette does work well with the ginger and lemon, a pleasure to share with Fiesta Fridays 🙂

    • Thanks Julie, the jars are lovely aren’t they, they’re Le Parfait, I’ve only seen them here in France.

  • Yummy in my tummy as my mini-mons would say. They love everything “jammy”. I like the idea of a spicy jam. mmmm. Too bad you weren’t selling this at my local farmer’s market… I would so make a special trip to buy! Thank for sharing this lovely recipe with #foodpornthursdays!

    • Thanks Lucy, glad you like my zucchini recipes. A pleasure to link up with Fabulous Foodie Fridays 🙂

  • I have only just realised that you spent lots of time in Brittany – which explains those lovely French jam jars.

    The last time I tried a vegetable preserve I made the most horrible pumpkin chutney, I’ve not tried since.

    Thanks for linking to #creditcrunchmunch

    • You’re welcome Helen. The jam jars do give it away don’t they? They’re a bargain too, 6,90 € for 12 jars from our local farmer’s co-operative. Oh dear, I suppose pumpkin can be a bit watery.

  • This sounds lovely – I’d definitely be going for the hotter version if it was down to me – I love ginger! Sharing with the kids though…might have to go for a milder version. #cookblogshare

    • Thanks Mandy, the medium version might still be okay, depends on the age of the kids & if they’re used to spice. Let me know how you get on 🙂

    • Thanks Alison, I make a chutney with courgettes too & thought it might work in a jam, tried a few variations but this is our favourite 🙂

  • Looks gorgeous Sarah, I have a recipe for Marrow Jam I’ve been eyeing up so imagine this is very similar. Thanks for a great entry to #CreditCrunchMunch;-)

    • Thanks Camilla, look forward to hearing how you get on with your marrow jam. Always a pleasure to link up with #CreditCrunchMunch 🙂

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