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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28th Oct, 2008
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?
18th Oct, 2008
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.
5th Oct, 2008
looks like the last part of this recipe has come from a puff pastry recipe and doesn't belong here!!!
30th Sep, 2008
I'm confused because at the very top it saya about overnight standing. At what point of the recipe do we do that?
27th Sep, 2008
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
18th Sep, 2008
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...
18th Sep, 2008
lowenna - i would say so, unless you're making jam tarts! Does anyone know how long this jam will keep for unopened?
17th Sep, 2008
Is it me, or is there something wrong with the end of the second part of the method?


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