A traditional way to use up marrows, or courgettes, that have grown too big for their boots
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To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run them through the dishwasher. Pot the jam while the jars are still warm. Will keep up to a year.
To test for setting point, put a saucer into the freezer well before you start boiling. Spoon a little of the jam onto the saucer. Once cool, push it with your finger. If the jam wrinkles, it's ready.