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Sterilise your jars and set aside to cool.
Place your grated courgettes into a clean tea towel. Pull up the corners into a bundle and squeeze to get as much water out as possible.
Put all the ingredients, including the courgettes, in a large pan and bring to a boil.
Let the mixture boil until all the water is cooked off, stirring regularly. You want it to reach 105°C
If you don’t have a thermometer, you can put a small plate in the freezer, spoon a little jam onto it and place it back in the freezer for a few minutes. Remove it and scrape your finger through it - if it keeps its shape, it’s ready. If not, keep cooking for a few minutes more and test again.
Set the jam aside to cool for 45 minutes before spooning it into your sterilised jars and leaving to cool completely before refrigerating.