1.4 kg large courgettes or marrow, weight after peeling, de-seeding and chopped into 1cm chunks
25g fresh ginger root grated
rind and juice of 2 lemons thinly peeled
rind and juice of 1 orange thinly peeled
- Place courgettes or marrow into a large bowl and sprinkle over about 450g sugar. Leave overnight.
- Place grated ginger,along with the orange and lemon rinds into a piece of muslin and tie up. Add the muslin bag to the courgettes in a large preseving pan with the orange and lemon juices.
- 3. Simmer for 30 minutes, add the remaining sugar and boil gently untill setting point is reached and the courgettes look transparent.
- 4. Remove and discard the muslin bag. Pot the hot jam into clean, warm, sterilised jars, cover with wax paper discs, set aside to cool and cover in the usual way