Ingredients
- 1-2 un-waxed lemons (a quick should remove any wax)
- 1kg marrow, peeled, de-seeded and cut into sugar-cube-size pieces
- 1kg jam sugar (with added pectin)
- Large knob fresh root ginger, about 85g, peeled and grated
Tags
Preserves
Autumn
Jam
Zesty Marrow and Ginger Jam
Method
- Pare (peeling off the skin, avoiding the white pith) the zest from the lemons with a peeler, then juice them, keeping the juice and empty shells
- Tie the shells 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
- 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
- Pot the jam into warm jars
- The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place
