Courgette conserve 2016

Courgette conserve

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(1 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins

Easy

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
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Ingredients

  • 750g courgette, finely diced
    Courgette

    Courgette

    corr-zjet

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

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

    Lemon

    le-mon

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

Method

  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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