Courgette and Ginger Jam

Make the most of the summer courgette glut with this wonderful, sweet preserve. Granted, it’s not a looker, but it is delicious! Serve on toast, or as part of a cheeseboard. If you’re not a fan of fresh ginger, reduce the amount to 25g.

Hands-on time 30min, plus resting and cooling. Cooking time about 40min. Makes about 1.6kg

1 Put the courgettes, jam sugar, lemon zest and juice and fresh ginger into a pan. Stir (off the heat) until the courgettes start to release their moisture.

2 Put over low heat and cook, stirring, until sugar dissolves. Turn up the heat to medium-high and bring to the boil. Bubble for 20-30min, stirring frequently, or until setting point is reached (see below) or the mixture reaches a consistent 104-105°C on a sugar/digital thermometer.

3 Remove pan from the heat and set aside to rest for 5min, then skim off and discard any foamy scum with a clean metal spoon. Stir in the stem ginger and ladle into hot sterilised jars (see below), seal and leave to cool completely before serving. Alternatively, store in a cool, dark place for up to 6 months. Chill once opened and consume within a month. PER 1TBSP 41cals, 0g protein, 0g fat (0g saturates), 10g carbs (10g total sugars), 0.1g fibre TO STERILISE JAM JARS Wash jars and lids in hot, soapy water. Rinse thoroughly. Place on a baking tray and dry completely in an oven preheated to 140°C (120°C fan) mark 1, for about 10-15min.

TO TEST FOR SETTING POINT Chill a saucer in the freezer. To test the set, remove pan from heat and spoon a little jam on to the chilled saucer. Leave briefly to cool, then push the surface with your finger. If it wrinkles, the jam is ready. If it breaks to reveal liquid, bubble for a few min more and test again.  1kg courgettes, trimmed and coarsely grated

 1kg jam sugar, see GH TIP  Finely grated zest and juice 3 lemons  50g fresh root ginger, peeled and finely grated

 40g stem ginger, finely chopped