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!

4.99 from 100 votes

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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: 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.