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. 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. They all went into the jam.
- 1kg Peeled and Chopped Courgette and Cucumber. Chop into small squares or slices.
- 1kg Granulated Sugar
- 1 Sachet Tate and Lyle Pectin
- 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.