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3.2
(5)
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks.