So far we’ve got three different kinds of preserved courgettes.
Courgette and Pineapple Jam – yellow courgettes, seeded, peeled and cut up small. Set aside overnight dredged with sugar. It makes a syrup, and next day you boil it up with added tinned pineapple and a bit of lemon juice to help the set. It was very very sweet, I’ve added some lime juice. The fruit is almost crystallised and the jam is very clear. I’m wondering if putting in more glace-type fruit and citrus peel, and adding mustard might make something interesting in the cremona line.
Marrow Mangoes – we did the giant courgette soaked in vinegar and stuffed with spices for 10 days, straining and boiling every day. Now they’re sliced, and bottled with some of the vinegar boiled up with sugar. They’re supposed to sit now for three months.
Courgette Chutney – there was some vinegar left over from the “mangoes”. It went in a pan with some white and some brown sugar, 3 large yellow courgettes, one red and one white onion, two large cored cooking apples, and a handful of sultanas. Fruit and veg chopped fairly small, courgettes and apple unpeeled. The vinegar was sharp rather than warmly spiced – it had sat with fresh ginger, onion and horseradish in it – so I didn’t add spice, but did put in some peeled and finely chopped fresh ginger (a fat piece about 3 inches long) and a good sprinkle of salt. It took a few hours to cook down – I started with a small amount of sugar and added more as we went along until it was the right sweetness and thickening well. It’s got a right punch, which I suspect will only increase as it matures. It’ll make great cheese sandwiches.