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Courgette Marmalade
Everyone loves a bowl of steaming fragrant mussels.
They should be fat, juicy and smothered in heaps of garlic and herb flavoured cream. For a change I like to cook them on the barbecue over some hickory wood chips, which imparts a very subtle flavour to the dish.
Ingredients
- serves: N/A
- time: N/A
- oven temp: N/A°C / N/A°F
- 2.7 kg Peeled, cut and seeded courgettes
- 2.7 kg granulated sugar
- 3 Oranges
- 2 Lemons
Courgette Marmalade
Put the courgettes through food grinder into bowl
Pour sugar over, cover and let stand on counter overnight. In the morning, transfer to a large pot and add the sugar. Segment oranges and lemons and put through food grinder and add to the pot with the courgettes.
Bring to a boil, stirring occasionally, until thickened.
Cool a small spoonful on chilled saucer to see if it jells.