Recipe and words by Klara Risberg
Let’s talk about a slightly different but yet a very versatile condiment. The courgette jam! I’ve been making it all summer long and still making it to have for the colder months ahead. I’ve been putting it on everything, from sourdough pizzas, burrata, with yoghurt and granola to sticky glazes. Sometimes I leave out the ginger and add fennel seeds and a good quality olive oil, the latter actually being my favourite as I’m a true fennel fan. Feel free to add your own favourite spices to mix it up.
20g fresh ginger (optional)
1 tbsp fennel seeds
Juice and zest of 2 lemons
1 tsp vanilla paste or one pod
Use a mandolin or peeler to slice the courgettes lengthways into thin strips, add to a big pot. Add the sugar, vanilla, lemon zest and juice l, fennel seeds/ginger if using, it’s nice to crush half of the amount and keep the remaining seeds whole. Cover the pot with cling film and leave for a few hours in room temp, you’ll see how the courgette will release a lot of water.
Simmer the mixture for 20 mins and strain the liquid, reduce for another 30 minutes. Pour over the courgettes and let cool. Store in well sterilised jars.