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.