Courgette and ginger jam

[taff]

my mother always used that for strawberry jam.

[Hilary B]

Home-made pectin (from apple cores etc) is a lot cheaper than buying the commercial stuff (and you know what went into it). Just save the peel and cores from any apples you are using, and boil them as per instructions above. You can save cores in the freezer until you need them, they don't take up a lot of room (unless you have enormous quantities) and the cores and peel have more pectin that the fleshy bits.

[northepaul]

Not tried this recipe, but remember my Mum making Marrow & Ginger jam and it was always runny. You need to add pectin.

Yeah I made this last year, but used jam sugar instead of plain - it worked well.