1 kg Courgette – grated with skin on
2 or 3 lemons – zest and juice
A good “thumb” of ginger – cut into small pieces
500 grams white sugar
500 grams jam sugar
METHOD:
Soak the courgette in white sugar – mix it so the water comes out of the courgette.
Add the lemon and the ginger.
Heat the mixture slowly until it is boiling.
Add the jam sugar and reboil until the setting point is reached.
Put into sterilised jars.
ENJOY!
The photo below is of Claire’s amazing selection of preserves in her pantry in the South of France along with some treasured driftwood finds from our very own Drifting Sands beachfront.
Claire Oconnell
I am in France now where I live for most of the year. I attach a photo of my conserves at the BEGINNING of the season! I must get eating quickly before I start making any more. In the foreground you can see some Hokitika driftwood that I am going to make into a windchime for my patio here. When it’s finished I will send you a photo.
I hope the season is continuing well.
Love from Clare of Courgette Marmalade fame! xxx