How To Make Marrow and Ginger Jam

Homemade Jam Recipes

Ingredients: Marrow and Ginger Jam Recipe

Photo of Marrows4 lb / 1,800 grams of cooked marrow (flesh only, no skin)
4 lb / 1,800 grams of white sugar (granulated is better than using caster sugar)
1 oz / 30 grams of root ginger
3 lemons

Method - What To Do

Wash the marrow, peel off the skin and slice in half to remove the seeds. Cut the flesh into dice-sized cubes and place in a large dish. Mix in around half of all the weighed out sugar, cover and leave to stand overnight.

Photo of GingerThe following day, place the marrow and sugar mixture into a deep pan. Bruise the piece of root ginger with a rolling pin or similar weight to help release its flavour. Peel the rind from the three lemons and place this skin inside a muslin bag (so that this natural pectin is not wasted), together with the bruised ginger. These ingredients can then be easily removed from the mixture at the end of the cooking. Squeeze over the juice from the lemons and then mix everything together.

Place the marrow, ginger and lemon mixture onto a medium heat and stir to dissolve the sugar, so that the sugar has all vanished into the juices by the time that the mixture begins to boil. Simmer for 30 minutes, stirring during this time to prevent the jam from sticking on the saucepan's bottom. After 30 minutes has passed, take the saucepan off the heat and stir in the remainder of the sugar. When this sugar has completely dissolved, place the pan back onto the heat and allow the marrow and ginger jam to begin boiling strongly.

Boil and stir the mixture for around ten minutes, or until you feel that it has found its natural setting point, with the marrow becoming quite transparent in its overall colour. Test the jam for jelling by spooning a tiny portion onto a chilled plate. If it starts to set within a minute, with the formation of a skin, you can be confident that the jam will set well. Otherwise, simmer some more and re-test for jelling, until a good set has been reached.

Take the saucepan off the heat, remove the muslin bag of ginger and lemon rind, and skim off any scum that remains. Spoon the jam into jars that have been cleaned and sterilised, top with discs of waxed paper, and tightly screw on the jam jar lids.

Marrow and Ginger Jam Recipe - More Jam Recipes.