Feasted on cougette,lemon and ginger jam for breakfast today, as well as 3 boiled eggs from 4 french hens.
Mike
Jam
JamFeasted on cougette,lemon and ginger jam for breakfast today, as well as 3 boiled eggs from 4 french hens.
Mike Right now I'm having amnesia and deja vu at the same time. I think I've forgotten this before.
recipe as requestedCourgette (Marrow),Lemon and Ginger Jam
Ingredients 1.4 kg large courgettes or marrow, weighed after peeling, deseeding and chopped into 1cm chunks 1.8kg sugar 25g fresh ginger root grated rind and juice of 2 lemons thinly peeled rind and juice of 1 orange thinly peeled Method (mode de emploi) 1. Place courgettes or marrow into a large bowl and sprinkle over about 450g sugar. Leave overnight. 2. place grated ginger,along with the orange and lemon rinds into a piece of muslin and tie up. Add the muslin bag to the courgettes in a large preseving pan with the orange and lemon juices. 3. Simmer for 30 minutes, add the remaining sugar and boil gently untill setting point is reached and the courgettes look transparent. 4. Remove and discard the muslin bag. Pot the hot jam into clean, warm, sterilised jars, cover with wax paper discs, set aside to cool and cover in the usual way Serving suggestion. Spread on toast, wrinkle your nose and discover it tastes nothing like you imagined!!!!!!!!! Mike Right now I'm having amnesia and deja vu at the same time. I think I've forgotten this before.
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