Courgette/Zucchini, Ginger & Jalapeño Jam Recipe

This recipe makes 5 x 350g jars

1.2kg Courgette/Zucchini Grated

125g Fresh root ginger, peeled and finely chopped

1-2 Jalapeño or Chilli

100-150 Lemon Juice plus grated Rind (2-3 Lemons)

900g Jam Sugar (it has pectin in it to help set)

Grate the whole courgette/zucchini (I use just oversized ones not marrow size ones as they are full of seeds and skin it tough) - Put into a large jam pan.

Chop up the ginger and jalapeño and add to the pan

Grate and juice the lemon and add to the pan

Heat the pan on a medium heat and gently cook for about 10 minutes to draw out the liquid in the courgettes/zucchini

Then add the sugar, a third at a time, stirring in well each time until dissolved. Turn the heat up and let the mixture boil steadily until you reach setting point or near - I get to around 99 celsius (210 f) (Setting point for jam is around 103 Celsius (217 Fahrenheit) but I have never reached this temperature as I am using less sugar) and it has always been fine and sets more solid once in the jars.

Remove from heat, and then add jam to sterilised jars and lids and seal immediately. I invert the jars for a few seconds as this helps to seal and sterilise.  By turning the jar upside down, the boiling hot jam comes into contact with the lid, which helps to kill any microorganisms that might be present on the seal, ensuring a cleaner environment.

The high heat of the jam softens the sealant on the lid, allowing it to conform to the rim of the jar. As it cools, a vacuum forms, which pulls the lid down and secures it. It keeps air and water droplets at the top of the jar, reducing the chance of bacteria developing.

Store in a cool dark place for 3-4 weeks before using.  They will last for around 9 months but once opened keep in the fridge.

This is wonderful with cheese or you could add to curries for extra flavour.

How to Sterilise Jars - Sterilise jam jars by washing them in hot soapy water, rinsing, then heating at 110–140°C (230F- 285F) for 10–20 minutes in the oven. Alternatively, boil jars in a large pot for 10 minutes or use a dishwasher's hot cycle. Lids should be boiled in water for 10 minutes rather than heated in the oven, as dry heat can damage them.