Courgette and ginger jam recipe
 This golden-green courgette and ginger jam is a brilliant way to use up an abundance of seasonal courgettes. It is quick and easy to make and surprisingly delicious, a bit like a gingery marmalade. You can use any type of courgette: green or yellow, round or long. If the courgettes are young with tender skin there is no need to peel them. If you choose not to peel green courgettes the jam will be flecked with green. Courgettes have barely any pectin and you will need to use jam sugar, which has added pectin and citric acid, to get the jam to set. 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons)750g/1lb 10oz jam sugar cooking oil (optional) 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons) 750g/1lb 10oz jam sugar cooking oil (optional) Method Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside down in the oven for 15 minutes. The easiest way to peel ginger is with the rounded end of a teaspoon.