Step 1

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).

Step 2

Place the juice, lemon peel strips and water into a small saucepan (cover with lid) and leave to soak overnight.

Step 3

Bring the lemon mixture to the boil and cook on a gentle heat for about one hour (keep the lid on) until tender.

Step 4

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.

Step 5

Turn the heat down to the lowest setting and add the jam sugar and stir until dissolved.

Step 6

Attach the jam thermometer (if using) to the side of your pan and add the lemon mix and grated ginger and stir.

Step 7

Increase the heat and when the mixture reaches a full boil, boil rapidly for 8 to 10 minutes until setting point is reached.

Step 8

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.

Step 9

Leave to cool for about 10 minutes before pouring into warm, sterilised jars.

Step 10

Seal the jars as quickly as possible and wipe the jars with a warm damp cloth.

Step 11

Label when cold with Courgette and Ginger Jam and the date.