1 lb of courgettes skinned, de-seeded and cut into small cubes.
1lb of sugar, British or fair trade
4 ounces of crystallised ginger
2 teaspoons ground ginger
Put the courgette into a pan cover with the sugar and leave overnight.
Add the crystallised and ground ginger. Cook the mixture gently until all the sugar is dissolved, then turn up the heat and cook till it is thicker but not as set as jam. It needs to be a pouring consistency when cold. Pour into sterilsed jars, cover with clingfilm and a lid.
This is delicious with courgette scotch pancakes.