Courgette jam recipe
Large saucepan or preserving pan
Glass jam jars with lids
1 kilogram of courgettes
1 kilogram of preserving sugar
Half a teaspoon of ground ginger
Peel the courgettes and chop into small cubes – remove any big seeds, and put in the pan. Now peel the outer skin of the lemon and the lime, try and do this so there are no white parts on the peel. Squeeze the juice into a bowl.
Cut the peel into small pieces. Add the lemon and lime juice to the courgettes in the pan, stir, and cook over a low heat for about 10 minutes, stirring occasionally. Add the sugar, peel and ginger and stir steadily with a wooden spoon for five minutes.
When the sugar has completely melted, bring to the boil and leave to simmer for about 15 minutes.
Pour the jam into washed and warmed jars, and seal while still warm. Label and put the lids on when cool.
Makes about 6 to 8 jars of jam