Lemon jam with courgette and ginger1.5kg peeled courgette2kg sugar25g fresh root ginger4 lemons
- 1kg lemons;
- 2kg sugar;
- 2.5L water
Classic lemon jam
Wash the lemons and cut the part to which the stem is attached. Put the citrus in a large saucepan and pour in water. Bring to the boil, then cover with a lid and cook for 2 hours or until the lemons skins can be easily pierced with a fork. Turn off the heating and cool the fruit.
When the lemons have cooled enough to be able to take them in hand, get them out of the pan. Measure the remaining liquid — you’ll need about 1.5 liters. If there is not enough water, pour boiling water. If you have too much liquid, bring it to a boil and reduce to the amount you need.
Cut the lemons in half and remove the pitted. Preserve the resulting juice and flesh in a separate bowl. Strip lemons into zest (strips or pieces as you like better) and flesh. Save all the highlighted juice. Pitted wrap in gauze or muslin. Put the lemon zest back in the pan, flesh, pitted, pour the juice, add the sugar and bring to the boil, stirring first, until the sugar is completely dissolved. Boil for approximately 20 minutes until thickened. Check by dropping some jam on a chilled porcelain saucer. Allow the drop to freeze for 1 min and then press gently with your finger. If the jam springs, turn off the heating if not, continue to cook and check again after a few minutes.
Allow to cool for 10-15 minutes, remove the seeds, then gently stir the jam in one direction to scatter any small bubbles air on the surface. Pour into sterilized jars and close with lids.
Lemon jam with courgette and ginger
Slice the courgettes into cubes and fill 500g of sugar. Leave it overnight. Peel the ginger from the skin and rub on a fine grater. Lemons swallow in the microwave, remove the zest and squeeze the juice. Put the grated ginger together with the lemon zest in a gauze or muslin pouch.
In a large saucepan, put the candied courgettes, pour in the lemon juice and cook over a low heat for about 30 minutes. Stick the remaining sugar and cook until thickened. Slices of courgette should be golden transparent. Pull out a bag of ginger. Allow the jam to cool slightly and pour over sterilized jars.