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!

4.97 from 107 votes

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

Cuisine: British

Prep Time: 15

Cook Time: 1

Soaking time: 12

Total Time: 1 15

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

Metric – US Customary

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 10 to 15 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

4.97 from 107 votes (55 ratings without comment)

96 Comments

Trista, Domesticated Momster says:

21/08/2015 at 4:31 am

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!

1. sarahj says:
  
  25/08/2015 at 3:01 pm
  
  Thanks Trista, a pleasure to share with #foodpornthursdays 🙂
Lucy @ Bake Play Smile says:

20/08/2015 at 10:18 pm

Oooh I am loving all of your zucchini recipes! This one looks great too! Thanks for linking up with Fabulous Foodie Fridays! Have a great weekend! xxx

1. sarahj says:
  
  25/08/2015 at 2:57 pm
  
  Thanks Lucy, glad you like my zucchini recipes. A pleasure to link up with Fabulous Foodie Fridays 🙂
Pingback: Courgette Brownies - Tales From The Kitchen Shed
Helen @Fuss Free Flavours says:

19/08/2015 at 6:06 pm

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

1. sarahj says:
  
  20/08/2015 at 12:35 pm
  
  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.
Mandy says:

18/08/2015 at 9:07 pm

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

1. sarahj says:
  
  20/08/2015 at 12:25 pm
  
  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 🙂
Hayley @ Snap Happy Bakes says:

18/08/2015 at 4:47 pm

Ooo never thought to use courgettes in a jam! Great idea! #CookBlogShare

1. sarahj says:
  
  20/08/2015 at 12:23 pm
  
  Thanks Hayley 🙂
Dawn says:

18/08/2015 at 8:57 am

This looks really good. Never thought of using courgettes this way before.

1. sarahj says:
  
  18/08/2015 at 9:02 am
  
  Thanks Dawn, it’s really worth making, I hope you give it a go 🙂
Jacqui Gourlay says:

17/08/2015 at 5:04 pm

What a great idea! I like the idea of serving instead of mango chutney!

1. sarahj says:
  
  18/08/2015 at 8:27 am
  
  Thanks Jacqui, I have to make extra Courgette & Ginger Jam just for the poppadoms.
Alison says:

17/08/2015 at 11:53 am

That looks amazing. I never thought of making jam with courgettes, great idea

1. sarahj says:
  
  17/08/2015 at 2:36 pm
  
  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 🙂
Camilla says:

17/08/2015 at 11:24 am

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;-)

1. sarahj says:
  
  17/08/2015 at 2:30 pm
  
  Thanks Camilla, look forward to hearing how you get on with your marrow jam. Always a pleasure to link up with #CreditCrunchMunch 🙂

Courgette & Ginger Jam