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
Put 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.