Caramelised Courgette, Lemon and Lime Marmalade

Courgettes are in season and my friend Tony had a good glut, so he loaded my car with 2 crates full, I'm a little bored of roasted courgette already so now I have the task of preserving them!
The great thing about courgette is they don't really have a distinct flavour compared to peppers or beetroot which makes them much more versatile.

I was really impressed with how this batch turned out but I will alter the recipe next time, What's more impressive my friends daughter (age 8) had two slices of toast smothered in the marmalade and loved it!

Ingredients

• 1kg Courgettes
• 800g Caster Sugar
• 4tbsp Lemon Juice
• 4tbsp Lime Juice

Recipe 

• Before you start place a side plate in the freezer 
• Grate Courgette into a large heavy based jam pan 
• Add Sugar, Lemon Juice and Lime juice
• Stir the mixture really well, The courgette will release its water and become really runny in under a minute
• Simmer on a low heat for 5 minutes, keep stiring to ensure all the sugar has dissolved and everything is mixed
• Bring to the boil and the let the mixture bubble away for a minimum of 20mins (you will see from the top photograph that the mixture has turned a dark brown colour, this is because I had the heat up too high I was making cake and making Blackberry Jam at the same time. Most people would have thrown the mixture away but over cooking the mixture resulted in the sugar caramelising)
• Skim off any scum that bubbles to the top
• Test the marmalade by spooning a little on to your side plate from the freezer, run your finger nail through the marmalade and it should part leaving a line on the plate, If not simmer for a further 5 minutes and repeat the test
• Once the jam has reached its setting point. Ladle into hot sterilised jars, fasten the lids and leave to cool
• Store in a cool dark place until you are ready to enjoy 

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