This recipe is based on one provided by Mrs Beeton for vegetable marrow jam. The only changes I have made to the original are the inclusion of star anise (which can be omitted if you prefer) and I have used jam sugar with added pectin to improve the set. When does a jam become a marmalade? I’m really not sure but the citrussy notes of this preserve remind me of the latter which is why I have given it this name.
Ingredients (Makes 3 jars)
600ml cold water
600g jam sugar
Juice and finely grated zest of 5 unwaxed lemons
60g fresh ginger, coarsely chopped
2 star anise (optional)
Peel and deseed the courgettes then coarsely grate the flesh. Put 600g grated courgette in a large saucepan with the water and jam sugar. Bring to the boil then simmer for 20 minutes. Using a slotted spoon remove the courgette and reserve until required.
Place the ginger and star anise in a small piece of muslin. Tie with string then lower into the saucepan. Add the lemon juice and zest then simmer for 30 minutes.
Return the cooked courgette to the pan and simmer for a further 30 minutes removing any scum as it rises to the surface (it does seem like a ridiculously long time but I have made this on several occasions and it really does take this long). Once the marmalade is ready remove the muslin pouch and pour the preserve into warm, sterilised jars. Allow to cool before labelling.