Fiery ginger marmalade

This is unusual, but a great way to use up the summer glut of courgettes and marrows that every grower tends to end up struggling with at some point.


  • 4 lemons (zest and juice)
  • 1kg courgette or marrow, peeled and grated on the large holes of a grater
  • 1kg jam sugar
  • 100g peeled and grated root ginger
  • 200g crystallised stem ginger


DSC_1629Put the lemon juice, zest and courgette into a large pan and warm gently to release some of the juices.

Add the sugar and the ginger and bring to the boil.


Simmer for around 10 – 15 minutes until setting point is reached.

Leave to cool for 10 minutes, before pouring into warm, sterilised jars.

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