When you too many courgettes, and you don’t want to so much as curry one. You have to think of alternatives. Last year was the first time that I made a foray into jams and chutneys. I had wibbly ones, spicy ones, one that set like Concrete. There was a lot of experiments. Especially when I had tomatoes by the tonne.
I soon realised that if I had a proper pan-nothing wrong with mum’s big Dahl pot, except When you might burn it and have to scrub it-the whole process might be easier. I found the maslin jam pan, funnel and spoon as a bargain special buy. It’s a big pan, and at times I do struggle with getting a “rollicking boil’. I also has a jam thermometer as I can never get the cold plate Wrinkle test right. I tend to panic when I don’t get the setting point of 104 degrees c. That is a deliberate figure, the setting point of jam.
Santa Claus did also deliver me jelly straining kit. Have yet to use it,
So no photo yet. You could always use suspended clean. Sterilised muslin. The same as the one I use for home brew.
I am far from being an expert preserver. I nearly cried when I burned the bottom of the pan with blackberry jam. Thought the pan was a goner.