Courgette Ginger and Lime Jam

Any body who has ever grown courgettes knows that a glut nearly always happens at some point or possibly your patch gets away from you and in a day you have huge big marrows deemed no good for anything. This jam uses that glut preserving the juicy crops of your labour and its great on sweet things, toast in the morning and dynamite with a cheese plate.

Ingredients

  • 1.3 kg courgettes peeled and diced
  • 2 kg sugar
  • 4 limes skin cut off and chopped into thin rough chunks
  • 60g crystalized ginger

Step 1 - Cook

Steam the courgette, once steamed add the sugar and rest of the ingredients place in a heavy bottomed pot and put on the heat.
Reduce down. Add to jars (should fill up 3 normal sized jars).

Step 2 - Serve

Leave in a cool dark place for 3 weeks. Ready straight away but matures with time.

Ingredients

  • 1.3 kg courgettes peeled and diced
  • 2 kg sugar
  • 4 limes skin cut off and chopped into thin rough chunks
  • 60g crystalized ginger

Step 1 - Cook

Steam the courgette, once steamed add the sugar and rest of the ingredients place in a heavy bottomed pot and put on the heat.
Reduce down. Add to jars (should fill up 3 normal sized jars).

Step 2 - Serve

Leave in a cool dark place for 3 weeks. Ready straight away but matures with time.