I didn’t have quite enough courgette to use up the 1kg of sugar in my cupboard, so there was an added 150g cucumber to make up the numbers. Â We were quite surprised by the result of this, as it’s a very marmalade style texture and taste, but without the tartness.
I will definitely make this again.
I didn’t do any of this picking out of the pips. Â They all went into the jam.
Courgette Jam (with some cucumber)
Ingredients
- 1 kg Peeled and Chopped Courgette and Cucumber. Chop into small squares or slices.
- 1 kg Granulated Sugar
- 1 Sachet Tate and Lyle Pectin
Instructions
- Remember to prepare your jars for use. Sterilising them while your jam cooks.
- Either steam the vegetables, or add a little water and bubble the courgette and cucumber on the stove, until the vegetables break down, and boil off any excess water. I think I overdid this, but it hasn't made any difference to the jam. Mine is lovely, but a little thick.
- Add the sugar and pectin to your jam, folding it into the courgette and cucumber.
- I use a hand stick blender at this point to mulch down most of the seeds. In the end, I only had a few left, which wasn't a problem.
- Then let the sugar dissolve over a low heat, then rapid boil for up to twenty minutes, or until your jam reaches setting point.
- To find out if my jam is ready, I keep a couple of teaplates in the fridge for a few minutes, then let a few drops land. When the surface creases if you push it with the back of a spoon, your jam is ready.
- Serve as usual, like any other sweet jam.
