Marrow Jam

Marrow Jam
Recipe type: Jam
Cuisine: British
  • 2.7kg (6lb) sugar
  • 2.7kg (6lb) marrow
  • 3 lemons or limes
  • 40ml (1½ oz) root ginger
  1. Peel the marrows and remove the soft pippy inner parts. The ideal marrows should be firm and slightly tough.
  2. Cut the marrows into small pieces - about 2cm square (1 inch square).
  3. In a preserving pan, add the lemon juice, sugar and the grated rind of one lemon to the marrow chunks.
  4. Leave to stand for 24 hours.
  5. Bruise the ginger wel l- beating it with a rolling pin is effective.
  6. Put the bruised ginger into a muslin bag (or jelly bag) and drop it into the marrow pan.
  7. Cook over a moderate to high heat until the marrow chunks are all transparent and the juice becomes sticky and thick.
  8. Remove the scum from the surface, and take out the ginger in its bag.
  9. Allow the jam to cool before pouring it into prepared jars.

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