As requested by objectionhersaySpeculation
This was the base recipe. I scaled down to smaller amounts and made a couple of jars in the microwave If you are near Portsmouth I'll happily take some of you glut. I think I scooped out the seeds on the larger courgette
Courgette and lemon jam
This jam has a delicate flavour and is delicious on scones or in thick Greek yoghurt. Add lemon verbena if you can find some, but it's good without it, too. Makes about four 450g jars.
1kg courgettes, topped and tailed, and cut into 5mm dice
1kg granulated sugar
Finely grated zest of 2 lemons
Juice of 1 lemon
3 tbsp finely shredded lemon verbena leaves (optional)
Put the courgettes into a preserving pan with the sugar and lemon zest. Stir and leave overnight to macerate.
Pour in 250ml water and warm over medium heat, stirring until any remaining sugar crystals have dissolved. Pour in the lemon juice, stir and bring to the boil. Boil until the setting point is reached, about 30 minutes. Remove from heat, stir in lemon verbena if using and cool for 10 minutes, then pour into jars and store as in previous recipe. •
Done in microwave stirring every 3 min took 30-35 mins