What to do with an over large courgette - I wouldn't call it a marrow but it was a good size already.
I used to make Marrow and Ginger jam but it never sets well and it's not a favourite anyway so I looked in my preserving books and came across..................
An odd combination perhaps but as there were apricots left from the Christmas cakes that needed using and lemons in the freezer I decided to give it a go. (Lemons from the freezer can't be grated for the rind so I added the juice and quite a lot of the pulp instead)
It also sounded a bit dull so I decided to buy some ginger and grated that in as well. I didn't make as much as the recipe - the large courgette wasn't big enough (produced 1lb prepared plus 8oz apricots and 1¾ lb sugar )
Just to make sure of a set I used proper jam sugar which I'd got in ready to do Strawberry Jam later.
Rather a nice colour. Filled these 3 smallish jars and half another.
It might sound like an odd combination but oh my goodness it's delicious and more like a marmalade than jam - nice and tangy. The two small jars were planned for the 2 Christmas hampers - but they might be kept!
(this was made a week or so ago before the weather got really hot !)
I recognise that book I think - Country Harvest? One of my favourites, if only for the illustrations.
ReplyDeleteThat's a good way of using up overgrown courgettes and glad it turned out so well. Ginger makes such a difference to anything. A lovely colour too.
Photo is from Good Housekeeping - Complete Book of Preserving
DeleteGlad I added the ginger - it perked it up no end
Sorry to hear of your unbearable weather. Drink lots of water and pour it on yourself too.
ReplyDeleteWednesday and much cooler and fresher today
DeleteSounds delicious. I do hope that Hazel one of your regular correspondents is well. I always enjoyed reading her comments.
ReplyDeleteSue
I have also missed Hazel, Anonymous.
DeleteYou are right Hazel hasn't commented for a while.As you say - hope she is OK
DeleteInteresting combination. I'll keep it in mind if I ever manage to grow enough courgettes! I always buy reduced unwaxed lemons when I see them, limes too. I grate the rind and then juice them. I freeze the mixture in ice cube trays that I know each cube holds 1 tbsp. Then when a recipe needs juice and rind I have some. I also slice and freeze lemons too so I have plenty on hand :-)
ReplyDeleteAt least you were sensible and made jam before the heatwave, unlike me!!!
One minute it was a courgette then it was nearly a marrow!
DeleteLack of water is now a problem for everything. I just can't water things like a good rainfall can
My mother always made a bit of marrow and ginger jam because my father liked it - had forgotten so thanks for the reminder.
ReplyDeleteIt was always a lovely yellow jam but sometimes went mouldy which was a problem
DeleteHow very clever. It looks beautiful. xx
ReplyDeleteSurprisingly delicious
DeleteI love unusual jams-my daughter’s friend makes one with carrots and I put it on my toast! Think that may be a recipe from WW2. She’s a farmer and makes the loveliest food from the strangest of combinations -wastes nothing.Catriona
ReplyDeleteI think you are correct in say a WWII recipe, I'm sure carrot jam was a thing as they have so much natural sugar. I've made a carrot chutney years ago - can't remember what it was now - think it was with ginger again
DeleteI love apricots so one I must try to do. I have thought about adding apricots to Mamade , do you think that would work? Sarah Browne.
ReplyDeleteI'd been looking at the small amount of apricots left from Christmas and thinking I must do something with them.
DeleteNot sure about the apricots in mamade - I tried mixing in limes once and the pieces crystallized and went really hard. I've only ever mixed in tinned grapefruit or tinned pineapple - they were both OK
Thank you Sue. I was going to use the tinned Breakfast apricots as they are quite sharp but have to get hold of Mamade first, none in Tesco or Morrison and it’s £2.30 a tin now. Sarah Browne
DeleteGinger and apricot are a nice combination. The flavor sounds good. and the color is golden. A nice addition to the Christmas baskets; if they find their way? Susan
ReplyDeleteIt looks and sounds lovely, I doubt it will make the hampers ;-)
ReplyDeleteI've made a carrot marmalade before and it's delicious but there's quite a lot of oranges and lemons in it too.
ReplyDeleteThanks for the recipe idea, with our courgette glut I might give it a go
Alison in Wales x
Sue, I also make Zucchini Bread and grate some in my Tomato sauce when making lasagna.
ReplyDeleteVery clever. We stuff the large ones here. Seed them and fill the middles. The most popular thing is sausage, tomato sauce and cheese, if you google it, there are a number of different ideas to stuff them with. I also grate them and put them in the freezer for aucchini bread to add to soup through the year.
ReplyDeleteWow I have never heard of that interesting it tastes more like marmalade.
ReplyDeleteCathy
Beautiful. Very apricotty. I bought an imported apricot jam recently. The taste was spot on, but it was a bit runny. Not good.
ReplyDeleteWhat an interesting mixture. The colour is magnificent.
ReplyDeleteGod bless.
The jam you made looks delicious. I am not sure if there is marrow in our area in Oregon. I've not made jam in a few years, although I might sometime this summer. I hope you get cooler weather in England soon. Sad to read about high heat and some areas burning close to London. I am wearing a shirt a friend brought me back from her trip to England. Her son was at RAF Lakenheath in 2020 right before the pandemic hit. He was there for 6 months. It has been low 90s last couple days. Thankful it will be cooler on Saturday as we are going to a family reunion outdoors, but at least there's a place to sit out of the sun! Have a good week and stay cool in more ways than one!
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