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.
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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.
WHAT DO I NEED ?
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 !
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
Sterilised jam jars
Adhesive jam labels
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.
HOW TO MAKE COURGETTE AND GINGER JAM
The recipe starts the night before you make the jam with soaking the lemon peel 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.
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.
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.
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.
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.
MORE COURGETTE / ZUCCHINI RECIPES
If you’re lucky enough to have a bumper crop of courgettes, why not try ?
Courgette and Ginger Jam
- 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
- 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
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.
- 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.
PIN FOR LATER
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