Homegrown Treasures Time To Harvest (Part 9) - Courgette & ginger marmalade

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Courgette & ginger marmalade

·         Makes about 3 x 500ml jars

·         Prep 20 mins

·         Cook 25 mins

Recipe

1.    Remove the zest from 2 lemons with a potato peeler, cut into shreds, then squeeze the juice.

2.    Peel, deseed and quite finely dice 1kg large courgettes. Cook with half the lemon juice, all the zest and 50g coarsely grated ginger in a large pan, stirring frequently, until the courgettes are tender but still holding their shape.

3.    Pour in 1kg jam sugar (with pectin) with the remaining lemon juice. Stir until dissolved, then bring to the boil and cook for 10-15 mins until a little of the marmalade dropped onto a chilled saucer sets. Allow to cool for 10 mins, then pot into sterilised jars and use within 1 year.

Per tbsp 44 Kcals, Protein none, Carbs 11g, Fat none, Sat Fat None, Fiber none, Sugar 11g, Salt none

Description: Courgette & ginger marmalade

Courgette & ginger marmalade


 
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