Add this to a cheeseboard; it is awesome with cheddar cheese.
Makes 3-4 jars depending on size
4-5 courgettes, diced
2 Tbsp water
1 tsp finely chopped root ginger
70g crystallised ginger, chopped
3 cups sugar
2 Tbsp lemon juice
Place courgettes and water in a heavy-based pan. Simmer covered for 15-20 minutes until courgettes are tender.
Add both gingers, sugar and lemon juice. Bring to the boil, stirring until sugar is dissolved.
Reduce heat and simmer for a further 5-10 minutes or until setting point is reached.
Cool, then pour into hot dry jars and seal.
Courgette jam is the jar on the left at the back.
Tests for setting point
Preserves are ready to place in the jar when they reach the stage of gelling or setting on cooling. Remove preserve from the element while the test is being carried out to stop overcooking occurring. To decide on the setting point, use one or more of the following tests:
Allow some of the preserve to drip from the spoon. When it no longer runs off the spoon in separate streams or drops, but falls as a U-shaped drip, the preserve will set on cooling.
Spoon a little of the preserve onto a cold plate and leave to cool slightly. If the sample forms a skin which wrinkles when the preserve is tipped, or touched with a teaspoon, it will set on cooling.
Adapted from the University of Otago, 1988, booklet, Jams, jellies, pickles and relishes, page 9.
Nutrition Information Panel
|Per Serving [10g Serves]|
|Total fat||LESS THAN 1g|
|- saturated fat||LESS THAN 1g|