Marrow & ginger jam

Marrow & ginger jam

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(23 ratings)

Prep: 30 mins Cook: 30 mins plus overnight standing

Easy

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

  • Vegetarian

Nutrition: per tbsp

  • kcal102
  • fat0g
  • saturates0g
  • carbs27g
  • sugars27g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 4 unwaxed lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1.8kg marrow, peeled and cut into sugar-cube-size pieces
    Basket of marrows

    Marrow

    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 1.8kg jam sugar (with added pectin)
  • large knob fresh root ginger, about 85g, peeled and shredded

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.

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Comments, questions and tips

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Comments (55)

shirlz1955's picture
3

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
5

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.

ladyverte's picture
5

Was a bit skeptical but marrow glut dictated I give this a go and out of the pan it was delicious so I have high hopes for it after it's matured. I removed the seeds and didn't have any excess water or setting issues. I wasn't sure about the lemon peel, it doesn't say whether to chop it up but decided it made sense and I put the lemon peel and ginger in the mini chopper and chopped them nice and finely. A winner!

welshtart's picture

i put the marrow thro my food processor poured into a bowl added sugar & left overnight . next day added ginger & boiled up as recipe said tried after 10-15 too runny , it took about 45-50 mins at least before setting point was reached , eventhen it seemed far runnier than i expected it to be . i bottled it & it did set overnight. i must say hated the smell whilst cooking it couldnt imagine wanting to try this on toast but what a surprise when my husbend & i tasted it it was lovely !!!

myrrhanda's picture
5

A very simple and tasty jam, great for using up marrows

pelisande's picture

Two problems with this recipe;-
Shredded Ginger becomes like bristles when cooked - finely chopped may work better
I could not get a satisfactory set though I used a jam thermometer
So I have 5 jars of inedible syrup!

slyfoxdaz10014's picture

I CUT MARROW INTO 1" CUBES AFTER PEELING AND PLACE IN LARGE PLASTIC BOWL WITH 1lb OF THE SUGAR SPRINKLED ON TOP - LEAVE OVER NIGHT TEA TOWEL ON TOP AND THE LIQUID THAT FORMS NEVER FAILS TO SET EASY IN THE JAM - ALSO ADD ONE STAR ANNISE AND 6 CARDOMEN PODS TO GINGER IN MUSLIM BAG - GIVES A RICHER FLAVOUR. LOVELY ON TOAST.

bandit0's picture

Have checked with another recipe book (Archers Cookbook)
the overnight standing time is for the chopped marrow and two
thirds of the sugar.
The sugar should weigh the same as the chopped marrow.

scatchard's picture
1

Boiled the jam for 15 minutes and it appeared to be setting so i potted it up but when cold it was still runny so repeated the exercise for another 15 minutes . Potted it up again but two hours later it is no better . Is it ok to boil it up a third time tomorrow morning . it tastes great so i would really like it to set

heidis-j's picture
5

Jam is slightly runny (but that is a sign of homemade jam, isn't it?). It tastes really, really good, who would have thought it. I will definitely make this again!

norahsgoodfood's picture
2

It took ages to set I had to boil it for over an hour but it's all in the jar's now so I'll wait and see!

norahsgoodfood's picture
2

It took an hour of boiling to get it to setting point - I'm just about to put it into jars so I can't tell you if it's going to be successful yet!

annettehurt's picture

After reading the comments about runny jam I did some research. Basically you need to get rid of some of the excess water in the marrow. There seem to be 2 ways to do this.

1. After preparing the marrow, add the sugar and leave over night, then cook as directed. The book which I consulted on this method said to boil for about 50 minutes to 1hour(!!) to get a set.

2. Secend method was to steam the marrow until cooked then drain really well before proceeding.

I actually steamed the marrow, then mashed it and drained all the juice from it. I then added sugar and all other ingredients and boiled till setting point. With this method setting point was reached really quickly (about 15 minutes). As setting point was reached this quickly and with the amount of lemons used, next time I will probably use normal sugar.

Delicious though

lottieclotty's picture
5

bit dubious about a marrow jam but it was delicious - my dad LOVES it and ate most of my first batch and a good deal of my second!!! The first lot was a little runny but that wasnt a problem - I did try boiling the second lot for longer but ended up with too firm a set. we have a glut of courgettes again this year so was looking for my recipe from last year but had lost the magazine ( i keep them all normally ahh september2008 is missing!) thank goodness for this site. I grow round yellow courgettes which work really well

coutts's picture

I made a big batch of the Marrow and Ginger Jam last night. It was absolutely beautiful. I read down the comments and noticed the person that put a bit of chilli in so tonight I have made it with half a chilli in and some brandy to preserve. It smells wonderful. I love the website. Many Thanks

gibsa06's picture
4

Made this following Lynda Poyroo's recipe below and it set really well. Loved the taste too ... thanks Lynda for your tips

timebomb's picture
5

I made my marrow jam using this recipe last year, I did notice after a few weeks it started to go fluffy on top so I scraped it of and re-boiled it but this time I added Brandy to help preserve it. The flavour is fantastic and the colour is a light golden and I still have some left in my cupboard and some friends can't wait for this year’s batch.

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