Marrow & ginger jam

Marrow & ginger jam

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
chutneydeb
7th Aug, 2010
There's something desperately wrong with this recipe. Apart from the wording which sounds as if it has been translated. The main problem with this recipe is that marrows are mostly water ... there's not enough pectin/sugar for the amount of veg ... Best recipe for Marrow and giner jam is on allotment.com ... http://www.allotment.org.uk/recipe/12/vals-recipe-for-marrow-and-ginger-jam/
slyfoxdaz10014
5th Aug, 2010
I CUT MARROW INTO 1" CUBES AFTER PEELING AND PLACE IN LARGE PLASTIC BOWL WITH 1lb OF THE SUGAR SPRINKLED ON TOP - LEAVE OVER NIGHT TEA TOWEL ON TOP AND THE LIQUID THAT FORMS NEVER FAILS TO SET EASY IN THE JAM - ALSO ADD ONE STAR ANNISE AND 6 CARDOMEN PODS TO GINGER IN MUSLIM BAG - GIVES A RICHER FLAVOUR. LOVELY ON TOAST.
bandit0
5th Aug, 2010
Have checked with another recipe book (Archers Cookbook) the overnight standing time is for the chopped marrow and two thirds of the sugar. The sugar should weigh the same as the chopped marrow.
scatchard
27th Jul, 2010
1.05
Boiled the jam for 15 minutes and it appeared to be setting so i potted it up but when cold it was still runny so repeated the exercise for another 15 minutes . Potted it up again but two hours later it is no better . Is it ok to boil it up a third time tomorrow morning . it tastes great so i would really like it to set
heidis-j
25th Jul, 2010
5.05
Jam is slightly runny (but that is a sign of homemade jam, isn't it?). It tastes really, really good, who would have thought it. I will definitely make this again!
norahsgoodfood
11th Oct, 2009
2.05
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!
norahsgoodfood
11th Oct, 2009
2.05
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!
annettehurt
30th Sep, 2009
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
lottieclotty
14th Sep, 2009
5.05
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
coutts
10th Sep, 2009
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?