Courgette & Prosecco Jam (use as chutney)


600grams courgette
230grams cane sugar
220grams granulated sugar
20g fresh ginger
½ fresh chilli
2 bay leaves
1 teaspoon sea salt (can add less)
6 sprigs fresh mint
2-3 sprigs of rosemary according to taste
500mls Prosecco

Put the sugar, chopped courgette, chopped red pepper, grated ginger & sparkling prosecco in a large saucepan and bring to the boil.

Boil for 5 minutes and add the bay leaves and sea salt.

Continue to boil over a low heat for 15-20 minutes until the jam begins to have a glossy texture and thickened (use the saucer test).

Add the chopped mint and remove from the heat, transfer to sterilised jars. It should keep for about 3 months.

Tip:- you can chop the courgette up in to larger chunks so you get a jam with pieces in or chop the courgette in to very small pieces for a more smooth jam