How To Make Marrow and Lemon Jam

Homemade Jam Recipes

Ingredients: Marrow and Lemon Jam Recipe

2 lb / 1,000 grams of cooked marrow
1 1/2 lb / 750 grams of sugar
24 fl oz / 700 ml of tap water
5 lemons
1/2 oz / 14 grams fresh root ginger

Method - What To Do

Wash and peel your marrow, and then cut into quarters so that you can remove all of the seeds easily. Chop the marrow flesh into small cubes and place into a large basin. Mix in all of the sugar and then cover, leaving to stand overnight so that the sugar will extract much of the moisture.

Cut four of the lemons in half and squeeze their juice into a saucepan, leaving the fifth lemon for later on in the recipe. Finely slice the remaining lemon skins and place these into the saucepan, with the juice, and then pour on the water. Bring the lemon pieces to a boil and leave to simmer away for roughly one hour and 15 minutes (75 minutes), or thereabouts. After this time, there should be much less water and this will be flavoured with the extracts from the lemon rind.

Strain the lemon pieces through a sieve and collect this extract in a jug. This should measure around 8 fl oz / 250 ml (1/2 pint). Top up this water if it is less than this quantity. Place the lemon water back into a saucepan and combine with the sugared marrow pieces. Bruise the root ginger a little with a heavy weight or rolling pin, and place this into the saucepan as well. If you would like a stronger ginger flavour and actual ginger pieces in your final marrow and lemon jam, you can grate this instead. Bring this mixture to a strong boil and then after a minute or two, reduce the heat to prompt a good simmer.

Zest the remaining lemon and add this zest to the simmering mixture, along with its juice. Allow the marrow mixture to simmer for around one hour and 30 minutes (90 minutes) in total, or until the marrow has taken on a transparent appearance. Take the saucepan off the heat, remove the whole piece of fresh ginger root, and test for jelling by scooping out a small amount of the mixture and cooling it quickly on a frozen plate (or a very cold plate chilled at the back of a fridge). In a minutes' time, run your finger through the jam to see if it is setting and forming a reasonable skin. If not, simmer some more and repeat this frozen plate test as many times as you need to.

Take the marrow and lemon jam off the heat and skim off any scum that has not dispersed of its own accord. Allow the jam to cool for a few minutes before you ladle it into freshly sterilised glass jars in the typical way.

Marrow and Lemon Jam Recipe - More Jam Recipes.