Marrow and ginger jam

Kathy · Marrow and ginger jam

6lb (3kg) marrow (prepared weight)
2 oz (50gr) root ginger
juice and grated rind of 4 lemons
6 lb (3kg) sugar

Peel the marrows and remove the seeds, cut the flesh into tiny cubes and steam until just tender.
Bruise the ginger, tie in a muslin bag and place in a pan with the steamed marrow and the juice and rind of the lemons. Bring to the boil, stir in the sugar until it has dissolved, then boil rapidly to setting point.

I found this jam takes twice as long as strawberry jam to reach setting point but well worth the wait!

lottie

That sounds intriguing with lemons - have got some marrows just sunning themselves up the allotment - about time they earnt their keep.

How many jars would I need do you think Kathy?

And what flavour does it taste like - a lemony one?

Kathy

You can taste the lemon and ginger but it is a very subtle jam, I'm not fond of jam but I really liked this one. Forget the marrow taste, it tastes nothing like marrow as you would know it. Very Happy

This amount made around 10 to 12 1lb jars.

lottie

Golly gosh - that is a lot of jam - I think that I will do half the quantity. I am used to making 4 - 6 jars of jam at a time.

Kathy

The marrows that are growing at the organic farm are HUGE and need to be used up, hence me being asked to "do something with them". I think Greenman took some photos yesterday, next time I see him I'll post the pics here.

lottie

Yes please - I love photos