Courgette & Ginger Jam
Prep time
Cook time
Total time
Courgette & Ginger Jam is delicious & a great way to use up overgrown courgettes / zucchini. Perfect on toast & makes a great alternative to mango chutney!
Recipe type: Preserves
Serves: 4 to 5 x 350g jars
  • 2 lemons
  • 125 ml ( ½ 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 ½ oz) fresh ginger grated
You will need:
  • 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
  • Jam thermometer
The night before:
  1. 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).
  2. Place the juice, lemon peel strips and water into a small saucepan (cover with lid) and leave to soak overnight.
Next day:
  1. Bring the lemon mixture to the boil and cook on a gentle heat for about one hour (keep the lid on) until tender.
  2. 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.
  3. Turn the heat down to the lowest setting and add the jam sugar and stir until dissolved.
  4. Attach the jam thermometer (if using) to the side of your pan.
  5. Add the lemon mix and grated ginger and stir.
  6. Increase the heat and when the mixture reaches a full boil, boil rapidly for 8 to 10 minutes.
  7. If you are using a jam thermometer, setting point is reached when the jam thermometer reaches 104℃.
  8. If not, use the wrinkle test:
  9. Remove your pan from the heat and test for setting point.
  10. Drop a little jam onto a cold saucer, return to the fridge and leave to cool for a minute.
  11. Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached.
  12. If not, reboil for a couple of minutes and repeat until setting point is reached.
  13. Leave to cool for about 10 minutes before pouring into warm jars.
  14. Seal the jars as quickly as possible.
  15. Store in a cool dark place and use within 12 months.
Preparation time does not include overnight soaking.
Recipe by Tales From The Kitchen Shed at