Marrow & ginger jam

Marrow & ginger jam

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(20 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins plus overnight standing

Skill level

Easy

Servings

About 4 x 450ml jars

A traditional way to use up marrows, or courgettes, that have grown too big for their boots

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per tbsp

kcalories
102
protein
0g
carbs
27g
fat
0g
saturates
0g
fibre
0g
sugar
27g
salt
0g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

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Comments

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Cartivel's picture

Made the jam today, following the recipe to the letter, with a slightly longer boiling time to reach setting point. This is the first jam that we have made and found it delicious. At the moment it is very lemony and reminds us of marmalade, but we're sure that the full flavour will develop over a few weeks.

faireypost's picture

Made this today after being given the biggest marrow ever! Followed the recipe without adding anything extra and it has made a very nice flavoured jam. I do make quite a lot of jam each year so know that the setting point is usually longer than stated, like a previous comment suggested I did drain the marrow before adding the sugar etc and it worked perfectly :-)

Bentleybird's picture

Fantastic way to use up marrow or courgette that have grown too big, have made this for a few years now and it is lovely, but you must use jam sugar with added pectin, then setting is not a problem

lucy1965's picture
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This is a fab recipe, brings back memories of when my Mum and grandmother used to make it! Spread on toasted crumpets or muffins yummy!

tonessa's picture

I made this jam and it smells and looks great but did take longer to set then the recipe but well worth , awaiting some more large courgettes out of the garden so I can make more.

pipmanley's picture
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Delicious jam I am making my second batch and can't get enough of it. Favourite with all the family too.

charlie21's picture
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When i made this it took about 45-50 mins to reach the point where it wrinkled on the plate and still seemed very watery. I decided to put into jars even though it was still runny but once the mixture had cooled it set well. I have now opened the first jar and it tastes lovely, more like marmalade than jam though.

princessjelly's picture

I have just made this. It is my first jam making experience and it was pretty easy. I did have to cook it for an age before I added the sugar, and also I had to boil the jam for a lot longer than I expected. It does taste nice, a bit like lemon and honey drink :)
I made 5 x 450g jars with a little left over.

wendyparrett's picture

I found this recipe very confusing, so I turned to River Cottage for their version, so much easier can't wait to try my jam on toast in the morning!

trhayward's picture

we have tried this recipe and have done all that was said in the instructions but we have a runny syrupy jam. Taste is good but we are so unhappy with the results. We are going to boil it again today and see what happens!! Watch this space!!

trhayward's picture

we have tried this recipe and have done all that was said in the instructions but we have a runny syrupy jam. Taste is good but we are so unhappy with the results. We are going to boil it again today and see what happens!! Watch this space!!

Cartivel's picture

Did you use jam sugar with added pectin? there is very little pectin in the marrow, and so you have to boost the levels, so to speak.

maisie40's picture

I didn't have any lemons so used 6 limes instead and added some chilli and grated ginger. It took a long time to reach the setting point but it was worth the wait. Absolutely delicious - just about to make some more with the lemon this time.

knighpaz's picture
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Now making second batch of jam. Put the seeds into a loose tea holder and put skins in on their own. Both very easy to fish out and no sticky material to deal with. No setting problems but boiled for ages. Hopefully people will like it as going to be used for christmas prezzies.

annviolet's picture
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I made this last year and had to boil it up again as had not set but this year the marrow did not seam to have so much water in it so went much better I also put in some chopped stem ginger as wanted a stronger ginger flavour

sherah's picture

I have just made this - thought initially that it would make quite a few pots but only managed to make 6.
I followed the advice to soak the marrow in the sugar over night and ended up boiling it for up to an hour. My mum is making it with me and smiles with delight every time she has a sneaky taste. I think we're on to a winner.

shirlz1955's picture
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Yes, first time took a long time to reach setting point. Second time, used older marrows, made sure it was very dry after pre-cooking before adding the sugar and it worked as per the recipe. I cut the marrow smaller as the chunks were too large the first time and used crystalised ginger instead of root ginger - used a bit more than the recipe amount as thought it would be less zingy.

Cartivel's picture

We used a golden marrow, as opposed to the usual green and white one. It looks like a long squash (and the skin is almost as hard to peel. This type of marrow did not release much liquid at all, so had to be kept on the move all the time during the initial cooking stage. I think that it cured the excess liquid problem and the jam turned out wonderfully.

fairywood's picture

Found this was the best jam I have ever made - everyone who I have given a jar keeps asking for more. Good job I have plenty of oversized courgettes ! No one would guess what it's made from. Had no problem with the set - used sugar with added pectin as suggested in the recipe

robrabbit33's picture
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Used Lynda Poyroo's amended version of the recipe and the result was fantastic. This is now on my list of goodies to give to friends for Christmas. Thanks Lynda.

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