Recipe uploaded by

8 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per Tbsp

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

Latest comments and suggestions

Results 21-23

• Annette

  30 September 2009

  Annette commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Norah B

  11 October 2009

  Norah B commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Norah B

  11 October 2009

  Norah B rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7565/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

about 4 x 450ml jars

Preparation and cooking times

Prep 30 mins

Cook 30 mins

plus overnight standing

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

Per Tbsp

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk