Courgette Preserve

• courgette↗750g g

  finely sliced

• preserving sugar↗750g g
• zest and juice of 2 unwaxed (non-waxed) lemons

Step-by-step instructions

1. 1

   Transfer the courgette to a canning pot together with the sugar and slowly bring to a boil over low heat.

2. 2

   Skim off the foam that rises to the surface, then add the lemon zest and juice and simmer the mixture until the temperature reaches 104 °C on a cooking thermometer. Continue boiling until a spoon placed on a frozen plate wrinkles when pressed. Check every 5 minutes.

3. 3

   Allow the mixture to cool slightly, then pour it into sterilized jars and store in a cool dark place for up to one year. Use it like any other lemon jam or as a substitute for mango chutney.