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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charlie21
29th Sep, 2011
4.05
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
25th Sep, 2011
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
10th Sep, 2011
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
27th Aug, 2011
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
27th Aug, 2011
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
28th Oct, 2013
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
27th Aug, 2011
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
24th Aug, 2011
5.05
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
21st Aug, 2011
4.05
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
5th Nov, 2010
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.

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