Ingredients:
• 4 lemons (zest and juice)
• 1kg grated courgette
• 1kg jam sugar
• 100g freshly grated root ginger
• 200g crystallised stem ginger (finely chopped)
Method:
Put the lemon juice, zest and courgette into a large pan and warm gently to release some of the juices.
Add the sugar and the ginger and bring to the boil. Simmer for around 10 - 15 minutes until setting point is reached.
Leave to cool for 10 minutes, before pouring into warm, sterilised jars.