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+ servings

Courgette Jam (with some cucumber)

Lesley Smith
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Preserves
Cuisine Scotland
Servings 3 x 1lb Jars


  • 1 kg Peeled and Chopped Courgette and Cucumber. Chop into small squares or slices.
  • 1 kg 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.
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