Marrow and Ginger Jam Recipe
Ingredients:
- 3 lb (1.5 kg) marrow
- 1 lb (500 g) cooking apples
- 2 oz (50 g) root ginger
- Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
- 3 lb (1.5 kg) jam sugar
Method:
Peel the marrow, discard the seeds and cut into cubes.
Peel and core the apples and cut the flesh into cubes.
Place in pan and steam until tender and then mash.
Add the lemon juice.
Bruise the root ginger and wrap in a piece of muslin and place in the pan.
Add the sugar, simmer and stir until dissolved. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.
Pot into hot sterilized jars immediately and cover.
Makes about 4 lbs (2 kg) of jam.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
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Filed under All Recipes, Jams, Marrow, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Marrow and Ginger Jam Recipe »
peter shellito @ 3:52 pm
have just made your recipe for marrow and ginger jam and can say it is absolutely delicious, now i will try the marrow chutney.
with regards
peter
Bazzy @ 5:31 pm
Have made the marrow jam, and is delicious!! All my family said digusting……. and was I turning into that person on the Vicar of Dibley…….. but after trying it changed their minds and said it was yummy!! Thanks for the recipe.
leanne @ 1:48 pm
I'm a big fan of the marrow. I'm known as the mad marrow woman as I champion this misunderstood vegetable.
I love your recipe for the jam, I use my own recipe for the chutney which is a hit with my friends children.
Try using marrow with a mixture of Bulgarian spices, its delicious.
I urge any-one to give this vegetable a chance
daphne mills @ 11:15 pm
Thankyou for the recipe for marrow & ginger jam, which I made for the first time. [my mother made it during the war]. I slightly altered the recipe by chopping the marrow in a food processer, which saved time, and made a good, slightly rough texture. My husband made an awful face when I said what I was making!!! but now cannot leave it alone, I will have to make some more.
Leanne what is Bulgarian spice?