I've had a lot of spare, super-sized courgettes over summer (particularly after a fortnight's absence for holidays) and I'm a firm believer in putting what I have to good use rather than letting it go to waste. Looking through old compilations of recipes and seeing how marrows were used, inspired me to try jams with courgettes. The courgette and pineapple jam was okay but not great, so I decided to adapt one I use for pumpkins -
2lb courgettes - peeled and chopped, I was using very large ones of 3 inches diameter
3 lemons - chopped very finely, I usually cut them into strips and after the first boiling cut really thinly using scissors
1 3/4 pints water
Place these into a preserving pan and boil till the courgettes can be broken down with a potato masher.
Remove from heat.
Add 2lb sugar and leave to stand for 24 hours.
Next day, boil rapidly to setting point.
This makes a wonderful lemony marmalade that for once actually looks like one too.