Here at Bottles and Jars we’re always eager to make the most of nature’s seasonal offerings, and over on our twitter feed you can follow our #seasonalingredientoftheweek – this week we’re celebrating the courgette. As a member of the squash family, it has similar preserving properties to the marrow from our last post, and whilst both are treated in the culinary world as vegetables, botanically they are actually fruits – perfect for a jam!
The texture of the courgette makes it ideal for a quick and simple jam recipe, as it doesn’t require a long cooking time to thicken and set. This recipe from Spana at http://www.allotment.org.uk attracted me with the incredibly short ingredient list and cooking time, perfect for whipping up while you wait for dinner to cook. This jam can be kept in a jar to spread on toast and it makes the perfect filling for a Catalan cream tart: recipe here.
Ingredients: (makes 4-6 jars)
- 1lb 12oz or there about peeled courgettes. If really big take out seeds before weighing
- Juice 2 lemons
- 1 tin pineapple pieces, drained. The tin says 540g, drained weight 340g
- 1kg bag Jam Sugar with added pectin
- Put peeled courgettes in food processor and blast until mostly diced
- Add drained pineapple and give a short blast to finish. It needs to be fine but not pulp
- Scrape into your jam pan, add the lemon juice and sugar. Give it a good stir to get the juices running
- Place on a low heat and stir until all the sugar has dissolved
- Bring to a fast rolling boil and continue to boil for 4-6 minutes
Pot into sterilised jars and seal: For more information on potting and sealing jars – read this post.
You can view more bottle and jar recipes here along with all our special offers - currently we're offering 10% off your first order for anyone who registers at our site, and half price shipping until end of September.
I hope you enjoy trying some new vegetable jam recipes and would love to hear what you think. Have you got any tried and tested unusual sounding recipes? I’d love to hear them.