Courgette and pineapple jam

    1 hour 10 min

    A great way to use up those courgettes from the garden, and it's a really tasty jam. To be honest, it tastes more of pineapple than anything else!


    Oxfordshire, England, UK
    21 people made this

    Serves: 12 

    • 1kg courgettes or marrows
    • 800g caster sugar
    • 2 lemons (or 4 tablespoons lemon juice)
    • 1/2 tin crushed pineapple

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Peel courgettes, and blast in a food processor until in fine chunks. (if you only have pineapple chunks or rings, then put them in the food processor too).
    2. Put all the ingredients into a heavy bottomed pan, over a low heat and stir until all the sugar has dissolved. Don't rush this step, or your jam won't set!
    3. Once all the sugar has dissolved, bring to a rolling boil, and boil vigorously for 30 minutes.
    4. Take pan off the stove and allow to cool in the pan for 10 minutes, then pour into jars. Seal jars (makes 4 jars). Can be used immediately, and will keep in a cool place for 3 to 4 months.


    If you don't like pineapple, other tinned fruit such as apricots can be substituted. The jam is also very good with no fruit but with an inch of grated fresh ginger.

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    I've just finished. Easy to prepare and truely yummy.  -  20 Jul 2015