Jammin

I've had a busy morning saving my courgettes marrows from the slugs. But we're a bit weary of courgette pasta chez egg at the moment and we're off on holiday for 2 weeks soon...so what to do with all the giant courgettes? Jam, that's what:

Marrow & ginger jam
You'll need:
1kg courgettes or marrows (depending on how long you've neglected your allotment for *ahem*)
1kg jam sugar
1 lemon
Fresh ginger - at least a thumb sized piece but more if you love ginger
Clean jam jars

:: chop up the courgettes/marrows into small chunks and pop in your jam making pan over a medium heat

:: grate the ginger and add to pan

:: grate the zest of the lemon into the pan then juice the lemon and add the juice to the pan

:: add the spent lemon skin to the pan for good luck!

:: heat the courgette mix until lovely and soft, remove the lemon skins and dissolve in the jam sugar

:: bring to the boil and simmer for about 20 minutes

:: if you want a smoother jam, run the jam mix through a liquidiser at this stage before returning to pan and bringing back to the boil

:: test the jam for readiness by dropping a teaspoon of jam onto a cold saucer (that's been chilled in the fridge). You know its ready if the surface of the jam wrinkles when you push the edge with your finger.

:: if it's not ready, just bring it back to the boil and simmer for another 10 minutes

:: Pour the jam into warm, clean jam jars (I sterilise my jars by running them through the dishwasher then popping them in a 150 degree C oven for at least 15 minutes), place wax discs on the top of the jam, then add lids once the jam has cooled.

 Serve on fresh crusty bread, warm scones or scotch pancakes! Yummy!