When I first started looking for courgette recipes at the beginning of the summer, this one for jam stood out immediately. I cut up and froze any parts of courgettes that I didn’t use in my other recipes, and eventually I had nearly 2kg ready to use. I managed to get eight jars of varying sizes from 2kg of courgette.
I haven’t made jam since I attended a workshop with Anna many years ago- before I’d even started this blog. I must say that making the jam was more labour intensive than I’d imagined/remembered.
The courgette released an enormous amount of water. I’m not sure if this was a side-effect of freezing, but also there was a lot of the watery middle bit of courgettes included in what I used. All the water took a very long time to boil off, and I struggled to be patient with it. I tested whether it was set a few times and found the results a little inconclusive. Because I had seen wrinkles on my saucer once, I decided to go ahead and pot.
According to the recipe, this jam will take a few months to mature in flavour, which should mean that it will be well timed to give away for Xmas.