Courgette conserve 2016

Courgette conserve

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(3 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins


makes 3 jars

An easy conserve that'll blow your standard chutneys out of the water. For extra spice, add some shredded fresh ginger

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal32
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0.1g
  • protein0.1g
  • salt0g


  • 750g courgette, finely diced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 750g preserving sugar
  • zest and juice 2 unwaxed lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Tip the courgette into a preserving pan with the sugar and slowly bring to a boil over a low heat.

  2. Skim off any scum that comes to the surface and then tip in the lemon zest and juice and boil the mixture until it reads 104C on a cooking thermometer. Keep bubbling the mixture until a spoonful on a frozen plate wrinkles when pushed. Test every 5 mins.

  3. Leave the mix to cool slightly then ladle into sterilised jars and keep somewhere cool and dark for up to one year. Use as you would any other lemony jam or instead of mango chutney.

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Comments, questions and tips

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30th Jul, 2018
I have made jams, chutneys and conserves for many years, and I had some reservations about this recipe, which were, sadly, confirmed by my experience. Bringing the preserving sugar and courgettes slowly to the boil drove off some of the high water content, but not enough. After boiling at 104 for a long, long time, it was still thin and watery. Eventually I added another grated, squeezed out, courgette, which improved things enough to get it into jars. However, the result was horridly sticky and sweet, with little flavour. You may have something better to do with an afternoon than this!
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