Marrow & ginger jam

Marrow & ginger jam

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

Difficulty and servings

Easy

about 4 x 450ml jars

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

plus overnight standing
Vegetarian

Vegetarian

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.
Try

STERILISING JARS

To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run them through the dishwasher. Pot the jam while the jars are still warm. Will keep up to a year.

OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

KNOW-HOW

To test for setting point, put a saucer into the freezer well before you start boiling. Spoon a little of the jam onto the saucer. Once cool, push it with your finger. If the jam wrinkles, it's ready.

Per Tbsp

102 kcalories, protein 0g, carbohydrate 27g, fat 0 g, saturated fat 0g, fibre 0g, sugar 27g, salt 0 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo lowenna

    17 September 2008

    lowenna commented on this recipe

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

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  • Binder photo Misti

    18 September 2008

    Misti commented on this recipe

    lowenna - i would say so, unless you're making jam tarts! Does anyone know how long this jam will keep for unopened?

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  • Binder photo Misti

    18 September 2008

    Misti commented on this recipe

    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...

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  • Binder photo Nottage

    27 September 2008

    Nottage commented on this recipe

    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

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  • Binder photo willothewisp

    30 September 2008

    willothewisp commented on this recipe

    I'm confused because at the very top it saya about overnight standing. At what point of the recipe do we do that?

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  • Binder photo goodies

    05 October 2008

    goodies commented on this recipe

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

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  • Binder photo Lynda Poyroo

    18 October 2008

    Lynda Poyroo commented on this recipe

    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.

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  • Binder photo Jane

    28 October 2008

    Jane commented on this recipe

    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?

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  • Binder photo cosytoes

    29 October 2008

    cosytoes commented on this recipe

    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.

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  • Binder photo cosytoes

    29 October 2008

    cosytoes rated this recipe

    5 stars

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  • Binder photo cosytoes

    29 October 2008

    cosytoes commented on this recipe

    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.

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  • Binder photo Gaynor

    30 October 2008

    Gaynor commented on this recipe

    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.

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  • Binder photo Gaynor

    30 October 2008

    Gaynor rated and commented on this recipe

    5 stars

    love it

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  • Binder photo jeff

    24 July 2009

    jeff commented on this recipe

    please how do you store top third down or whatever it is that is mixed up in Methodology part 2. I do not require flakey Jam thank you

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  • Binder photo BARBARA

    09 August 2009

    BARBARA rated and commented on this recipe

    5 stars

    I was unsure if this had set properly as it seemed a little on the runny side even though i tested it on a cold plate and it wrinkled well. In the end i decided,when cold, put it in the fridge and it is fine now. I would make this again.

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  • Binder photo Heidi

    16 August 2009

    Heidi rated and commented on this recipe

    1 stars

    Expensive to make because of the jam sugar and made a gloopy, nasty flavoured mess. In fact it tastes so bad, I will be throwing it out. I make a lot of jams and chutneys and this is by far the worst I'd made.

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  • Binder photo Sue

    19 August 2009

    Sue rated and commented on this recipe

    5 stars

    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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  • Binder photo Angela

    22 August 2009

    Angela rated and commented on this recipe

    4 stars

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

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  • Binder photo Sheila

    10 September 2009

    Sheila commented on this recipe

    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

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  • Binder photo lottieclotty

    14 September 2009

    lottieclotty rated and commented on this recipe

    5 stars

    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

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Difficulty and servings

Easy

about 4 x 450ml jars

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

plus overnight standing
Vegetarian

Vegetarian

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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Per Tbsp

102 kcalories, protein 0g, carbohydrate 27g, fat 0 g, saturated fat 0g, fibre 0g, sugar 27g, salt 0 g

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