Courgette and ginger jam

[duggie]

Hi. I made the courgette and ginger jam recipe found on the forum but it hasn't set and is really quite runny. I've put it into jars but was wondering if I could put it back in a saucepan and do something to make it firmer? Any ideas anyone?

[scarey55]

Yup, hurf it back into a saucepan and have another go.

Put a saucer in the freezer first and then boil the jam some more. To test it will set, put a little on the saucer, let it cool a bit and if it "wrinkles" when pushed, it should be ready.

If that doesn't work, it will go great spread on ice cream

[duggie]

Thank you. I will give it a try. If it doesn't set it may be used as a syrup for a sponge pudding!

[rustylady]

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

[jackie j]

Mines like toffee lol.

[duggie]

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

How do I add the pectin?

[Ashbylife]

You can get special preserving sugar with pectin added, but too late for that with yours now. I'd go with chucking it back in the pan and having another go - have done with with bramble jelly before and it was fine second time round.

[duggie]

Will give it a go tonight while I make Rhubarb and Ginger Jam. Will let you know how I get on. Just a thought but would it be worth throwing small pieces of apple in to add pectin?

[fairyfran]

Mines like toffee lol.

What did you do that was different then?

[fairyfran]

Hi. I made the courgette and ginger jam recipe found on the forum but it hasn't set and is really quite runny. I've put it into jars but was wondering if I could put it back in a saucepan and do something to make it firmer? Any ideas anyone?

Mine went the same I poured it back into the saucepan and used 6 gelatine leaves to see if it will set, still waiting to see if it will set. I will let you know tomorrow if it did.

[fairyfran]

Well the gelatine did not work. so i tried again used less lemon and put two packets of pectin in and it workedset like real jam. yum yum!

Hi. I made the courgette and ginger jam recipe found on the forum but it hasn't set and is really quite runny. I've put it into jars but was wondering if I could put it back in a saucepan and do something to make it firmer? Any ideas anyone?

[jackie j]

What did you do that was different then?

Let it boil for too long so it set too hard lol, made some more and it was ok.

[Jardiniere]

I've made ginger and courgette jam (with ginger pieces not dried ginger?) Its very runny but its absolutely brilliant for adding to savoury dishes such as chille, curry, any spiced dish, ratatouille , any tomato dish .....adds sweetness when you need it ....never tried it on toast tho!

[mothhawk]

How do I add the pectin?

You can extract your own pectin from unripe apples, cooking apples, or crab apples, ripe or unripe.

Chop or mince a pound or two of unripe, washed apples, pips, cores and all. Put it all in a saucepan with enough water to just cover the pulp. Bring to the boil, then simmer gently until the apple is soft and mushy, then use a sieve or muslin to strain off the liquid - if you're making jelly don't squeeze it, but if you're making jam you can press/squeeze out as much liquid as possible.

Add this liquid to your jam and reboil until it sets.

I generally put apples in marrow and ginger jam anyway. You really can't taste the apple over the ginger and you get more jam and a better set. I also add the juice of two or perhaps three blackberries, to give a beautiful delicate pink tinge to the jam.

[janeyo]

I add 'certo' to my jam- seems to set them better