Gingered Courgette Jam.

Gingered Courgette Jam from Pam Corbin, Author of River Cottage Preserves Cookbook | Accumul8
Gingered Courgette Jam from Pam Corbin.
Pam says “Quick and easy to make, this an excellent way to use up overgrown courgettes.
Use jam sugar, which means setting point will be captured quite effortlessly, and an abundance of courgettes will metamorphose into pots of golden, ginger jam.
It’s delicious on buttered toast or crumpets”.

Makes 5 x 340g jars.
Ingredients:
1kg overgrown courgettes or marrow, peeled and deseeded (weight after peeling)
100g fresh root ginger, peeled and finely chopped or grated
100m freshly squeezed lemon juice (ie, the juice of 2 lemons)
1kg jam sugar (that is, sugar with added pectin)

Method:
Coarsely grate the courgettes: the easiest and quickest way to do this is to use the coarse blade on a food processor or the large holes on a box grater.

Put the courgette, ginger and lemon juice in a roomy, heavy-based pan or preserving pan.
Heat gently for three to four minutes, stirring carefully to prevent it sticking, and let the juices begin to flow.
Add the jam sugar, stir to dissolve, then bring quickly to a full rolling boil.
Boil hard for about six minutes, until glossy and transparent.

Take the pan off the heat, stirring in the same direction and spooning off any scum.
Leave to rest for a minute or so, then pour into warm, sterilised jam jars and seal immediately with a twist-on lid.

Top tips for making jam.

Top tips for making jam | BBC Good Food:
Preserves queen, Pam Corbin, agreed to share her top tips for preserving jams, jellies and beyond.
Jam

There's nothing like a row of colourful summer jams to brighten cold winter days.
Now is the time to think ahead and get jamming.
To qualify as proper jam, the finished product should contain 60% sugar, including the sugars in the fruit.
Top tips:
- Use fresh, dry, slightly under-ripe fruit.
Strawberries and raspberries are best layered with the sugar and left for a couple of hours before cooking.
Plums, currants, gooseberries, cherries etc... need to be lightly poached before sugar is added.

- Pectin, naturally found in fruit is vital to make your jam set.
With low pectin fruits like strawberries, help them along by either mixing with pectin rich fruits like gooseberries or by using jam sugar (with added pectin and citric acid).

- Setting point is 104.5°C.
You can tell when your jam is reaching setting point as the fast, frothy rolling boil will reduce to a slower more relaxed boil.
The tiny air bubbles will disappear, the surface will look glossy and the mixture will feel thicker.
Undercook rather than overcook - runny jam can be cooked up again.

- To get rid of scum (which is just trapped air) at the end of cooking, stir in the same direction until reduced.

- When potting up, fill your jars to brimful when the jam is still over 85°C.
If using twist-on metal lids there's no need to use waxed discs.

More here:
Homemade raspberry jam
Marrow & ginger jam
Really fruity strawberry jam
Gooseberry jam

Summer berry jam:

1.8kg mixed summer berries
I used hulled strawberries - large ones halved
- raspberries,
- redcurrants,
- blackcurrants and
- a few early blackberries)
1½ kg jam sugar (the one with added pectin)
juice and pips 1 lemon
finger-tip size knob of butter (optional)

All About Strawberries - How To Cooking Tips - RecipeTips.com
'via Blog this'

Strawberry jam. (Pam Corbin.)

Strawberry jam

Based on a recipe from River Cottage Handbook No.2: Preserves by Pam Corbin
Makes 6 medium jars (about 1.6kg of jam)

Marmalade.

Marmalade Matters | Pam Corbin:
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar  -  for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.

Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are  very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little,  add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.

- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"

- 11 Steps to making Amazing Marmalades - The Good Soup:

- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
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Pam’s delicious autumn preserve recipes.

- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
-------------
Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar