Vegetable jam.

- Chilli jam recipe | Life and style | guardian.co.uk:
Chilli jam.
Makes about 3-4 jars.

400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar

Step 1: Finely chop the tomatoes, peppers, chillies, garlic and ginger.
You can use a food processor if you prefer. Don't be daft about touching your eyes or anywhere else that might sting!

Step 2: Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved.
Add the tomatoes, peppers, chillies, garlic and ginger and simmer until the liquid has reduced and the mixture has a thick, sticky consistency.

Step 3: Bring to the boil, and cook on high for 1 minute, being careful not to let the jam boil over.
Pour the jam into hot, sterilised jars; where it will keep for up to a year, or 1 month in the fridge once you've opened it.

- Hugh Fearnley-Whittingstall's vegetable jam recipes.
Courgette and lemon jam

This jam has a delicate flavour and is delicious on scones or in thick Greek yoghurt.
Add lemon verbena if you can find some, but it's good without it, too.
Makes about four 450g jars.

1kg courgettes, topped and tailed, and cut into 5mm dice
1kg granulated sugar
Finely grated zest of 2 lemons
Juice of 1 lemon
3 tbsp finely shredded lemon verbena leaves (optional)

Put the courgettes into a preserving pan with the sugar and lemon zest. Stir and leave overnight to macerate.

Pour in 250ml water and warm over medium heat, stirring until any remaining sugar crystals have dissolved.
Pour in the lemon juice, stir and bring to the boil.
Boil until the setting point is reached, about 30 minutes.
Remove from heat, stir in lemon verbena if using and cool for 10 minutes, then pour into jars and store as in previous recipe.
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