Courgette, Lime and Ginger Jam

Yes, I know courgette jam sounds a little odd, and to my Aussie readers, yes I do mean zucchini! The thing is, everyone that tried this was pleasantly surprised and I promised months ago that I would share the recipe.

Courgette, lime and ginger jam came about last summer, when I had quite a glut of courgettes growing in the garden. Determined not to waste any I had to get creative.

As with all jams, the general rule is that you match the 'fruit' with sugar, weight for weight. Therefore I would say harvest your courgette, peel and chop and then weigh it to determine how much sugar you need. For the purpose of this recipe, I'll pretend I had 1kg of courgettes.

1kg courgette, peeled and chopped into small cubes
1kg jam sugar
3 limes
100g fresh root ginger, finely grated

  • Place the courgette in a saucepan with the juice from half a lime and cook until the courgette starts to go translucent. (Don't overcook as it will turn to mush!)
  • Drain off almost all of the liquid.
  • Add the sugar, ginger and the rest of the lime juice. You may wish to add zest from the limes too.
  • Heat gently, stirring until all the sugar has dissolved.
  • Bring to the boil, then turn down the heat to let it simmer, stirring occasionally.
  • Test for a set (I use the cold plates from the freezer method) and once you have this, turn off the heat and pour the jam into sterilised jars.
That's it - you can then surprise your friends with some unexpectedly nice jam. I have a great aunt who is a big fan of my jam. She gets a kick out of never telling people what it is but asking them to guess - so far no one has come up with courgette!

Hello, and thanks for stopping by. My name is Emma and I am a lifestyle entrepreneur, writer, teacher, coach and mentor. I am passionate about eating real food, learning, travel and health. I get to spend my days with my amazing son who has chosen to learn from the world rather than at school. We write to share the life we love and to help others create a life they love too.

No comments:

Post a Comment