Pam Corbin must have the best nickname going as she is often called “Pam the Jam”! and she is, indeed, the queen of jams (and also pickles and chutneys!). She is a Patron of, and  judge at The World Marmalade, Patron of The Guild of Jam Makers’ and has written the River Cottage cookbooks on preserves and also cakes.  Pam has donated this recipe for Gingered Courgette Jam to Accumul8. Thank you Pam! You can follow Pam on Twitter here

Gingered Courgette Jam from Pam Corbin.

Pam says “Quick and easy to make, this an excellent way to use up overgrown courgettes. Use jam sugar, which means setting point will be captured quite effortlessly, and an abundance of courgettes will metamorphose into pots of golden, ginger jam. It’s delicious on buttered toast or crumpets”.

Makes 5  x 340g jars.


1kg overgrown courgettes or marrow, peeled and deseeded (weight after peeling)

100g fresh root ginger, peeled and finely chopped or grated

100m freshly squeezed lemon juice (ie, the juice of 2 lemons)

1kg jam sugar (that is, sugar with added pectin)


Coarsely grate the courgettes: the easiest and quickest way to do this is to use the coarse blade on a food processor or the large holes on a box grater.

Put the courgette, ginger and lemon juice in a roomy, heavy-based pan or preserving pan. Heat gently for three to four minutes, stirring carefully to prevent it sticking, and let the juices begin to flow. Add the jam sugar, stir to dissolve, then bring quickly to a full rolling boil. Boil hard for about six minutes, until glossy and transparent.

Take the pan off the heat, stirring in the same direction and spooning off any scum. Leave to rest for a minute or so, then pour into warm, sterilised jam jars and seal immediately with a twist-on lid.

Recipe reproduced with kind permission of Pam Corbin

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