Marrow & ginger jam

Marrow & ginger jam

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(24 ratings)

Prep: 30 mins Cook: 30 mins plus overnight standing


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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  • 4 unwaxed lemons



    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


    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


  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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24th Aug, 2011
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.
21st Aug, 2011
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's picture
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.
16th Oct, 2010
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.
28th Oct, 2013
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.
26th Sep, 2010
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
26th Sep, 2010
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.
24th Sep, 2010
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!
6th Sep, 2010
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 !!!
20th Aug, 2010
A very simple and tasty jam, great for using up marrows


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