Marrow & Ginger Jam
Transform an abundance of fresh marrows into a delightful lemon and ginger-infused jam. The sweetness of jam sugar combines with the tangy citrus notes from lemons, while shreds of ginger add a subtle spicy kick. This soft-set preserve is perfect for spreading on warm toast or dolloping on freshly baked scones. Capture the flavors of summer in every spoonful with this homemade marrow jam.
— Constant Cookbook
Ingredients
- 4 unwaxed lemons
- 1.8kg marrows , peeled and cut into sugar-cube-size pieces
- 1.8kg jam sugar (with added pectin)
- large knob fresh root ginger , about 85g, peeled and shredded
Instructions
- Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
- Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.
Cook Time
30M
Prep Time
PT30M
Yield
about 4 x 450ml jars
Nutrition
- Calories: 102 calories
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 27 grams sugar
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