Zucchini jam

• zucchini1kg kg

  grated

• sugar for jam↗750g g
• lemon↗1

  juiced

• piece of ginger about the size of a large finger

  peeled and grated

Step-by-step instructions

1. 1

   If you don’t have a jam thermometer, place a few plates in the freezer to chill them. Put all the ingredients into a large pot or jam pan and cook over medium heat until the zucchini release their liquid and the sugar melts, about 10 minutes. Cook another 10 minutes, stirring frequently, until the liquid has reduced slightly, then cook another 10–15 minutes until the mixture reaches 105 °C using a jam thermometer. Or take a spoonful of jam onto one of the cold plates. After a few minutes gently press the jam with a finger – if the surface wrinkles, it’s ready. If not, bring to a boil for another 2 minutes, then test again using the second plate.

2. 2

   Remove from the heat, skim off the foam, then let cool for 10 minutes. Transfer to sterilized jars (see our guide). It will keep in the refrigerator for up to three months. Serve on toast like marmalade.