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.