Cook, Grow
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What to do with a courgette glut – No 02 – Jam it

I’m very excited about this years harvest, both out in the suburbs and on my plot – I bought 24 jam jars from Lakeland – that’s jam dedication.

Marrow and ginger conserve

This recipe called for 4 lb of marrow/courgette – now if 4lb of marrow isn’t going to rid you of your glut then really there is no hope for you – stop growing so many courgettes!

As usual I half read the instructions for making marrow and ginger conserve, and realise half way through its a long recipe to make, and I didn’t have enough sugar – oh well!


  • 4 lb marrow/courgettes
  • 3lb sugar
  • 1/2 cinnamon stick
  • juice and peel  of 4 lemons
  • inch 1/2 fresh ginger
  • 4oz crystallised ginger


  • Peel and chop marrow – removing the seeds, then steam for 25 minutes.
  • Add juice of 4 lemons to large bowl, place peel, fresh ginger and cinnamon in a muslin bag and pop in bowl – then add marrow, and sugar and gently mix.  Cover with clingflim and leave for 24 hours.
  • Place mixture, including muslin bag back in the pan.  Heat until sugar dissolved, then bring to the boil.
  • Boil for 20-30 minutes or until setting point is reached
  • remove from heat and add chopped crystallised ginger – give it a stir
  • leave for 15 minutes then transfer to sterilised jars (I used eight 8oz jars)

Lesson learnt

  1. Always sterilise more jars than you need as you can guarantee you will need more jars than it recommends
  2. 4lb is a looooot of courgette/marrow
  3. This is possibly too much jam for one person – but what a lovely gift!!!
  4. This jam doesn’t count as one of your five a day!
  5. I still haven’t reached setting point on a cold plate!
  6. Jam making is sticky, don’t be surprised if you wake up with sticky elbows!

I feel quite sad this was the last of my courgettes of 2013 – thank you dear courgette fairy (dad) for starting these off for me – the jam will be in the post!


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