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Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out.
Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set.
Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse.
Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids.
Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks.