Message #11042

[ssweetpea]

The ones you miss that grow into marrows can be used to stretch out the fruit in jam.

Just peel, remove and discard the seeds, chop up and cook in a little water. Purree them when cooked and freeze in measured portions. Just add to the cooked fruit and use the total weight to workout the amount of sugar.

I use any I get my hands on 50/50 with plums but it would still work with any strong setting fruit or you could use jam setter.

Courgettes, grated, also work well in any carrot cake recipe in lieu of carrot. Excellent in pasta sauce too.