Marrow & ginger jam

Marrow & ginger jam

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
xanderlee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is fantastic but took ages to set. I think it is because we have had lots of rain and our marrows were cooked straight from being picked, so way more water in them than in your supermarket bought ones.
Second lot, I threw water away from initial cooking of marrow and it set beautifully.

lazydayz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nottage,
My jam was very runny at first, I too thought oh well, throw it in the bin. But before I did I put it all back in a saucepan and re boiled it for quire a bit longer than the first time. It turned out perfectly.
Do try again. It is worth it.

lazydayz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Having doubts regarding a Marrow Jam I was a bit hesitant to make it, but as my allotment had produced so many Marrows this year,I thought what the heck!
What a surprise I had, the jam is fabulous, I have given tasters to all my friends and family, before telling them them what is in it. Eveyone thinks it is delicious, and cannot believe it is made of Marrows.
I am now about to make some more to use up the last of my Marrows!!!!!!!! Chritmas presents here we come.

janeswann's picture

Couldn't get this jam to set either, seemed to have an awful lot of liquid despite only adding the lemon juice, perhaps my marrow had a very high water content?

tickers59's picture

The recipe I have is 1 kilo of marrow to 750 grammes of sugar. I use jam sugar but I think ordinary granulated will work as well.

Use the chilli, and ginger as described above but juice from 1/2 lemon. Bring to the boil for 45 minutes. It should then set. I then run the mixture through a liquidiser. Brilliant flavour and my husband loves it. Makes about 3 lb jars.

jewright's picture

looks like the last part of this recipe has come from a puff pastry recipe and doesn't belong here!!!

willothewisp's picture

I'm confused because at the very top it saya about overnight standing.

At what point of the recipe do we do that?

thetilts's picture

I don't know what I did wrong but I just couldn't get this to set - I even tried two jars of pectin. In the end I'm afraid it all went in the bin. Any advice as we still have loads of marrows in the garden

mish_of_the_kitchen's picture

very sorry...just noticed the part of the recipe that says "will keep for up to a year". That'll teach me to write posts so early in the morning...

mish_of_the_kitchen's picture

lowenna - i would say so, unless you're making jam tarts!

Does anyone know how long this jam will keep for unopened?

lowenna's picture

Is it me, or is there something wrong with the end of the second part of the method?

Pages

Questions

Tips