Recipe for Marrow Jam
Ingredients
- 6lb x Marrow peeled, seeded & diced (1x1inch cubes).
- 6lb x Preserving/jam sugar.
- 4 x lemons, zested & juiced.
- 3oz x Root ginger,chopped & bruised(bashed with a rolling pin to release the natural ginger oils).
Method
Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night.
Place marrow & sugar mix into a preserving pan. Add lemon zest & juice to mix.
Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot.
Bring mixture to boil & simmer for 3 to 4 hours (or until it jelly's on a cold plate). Strain & jar as you would for any other kind of jam.
Notes:
Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).
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?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
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Comments on Recipe for Marrow Jam
susan sandles @ 5:52 pm
great just started growing and jams etc so great help and simple thanks
Stephen Bett @ 9:50 pm
I made this jam but I grated the ginger instead of bruising it.When I make it again I will dice the marrow smaller.
amanda @ 1:30 pm
Is it possible to make jam using courgettes instead of marrows. I've loads.
Val @ 7:59 pm
The answer is Yes. Or just leave the courgettes on the plant and they'll turn into marrows!
sue garbutt @ 2:25 pm
Can you grate the ginger straight into the mix for a
stronger ginger flavour?
Val @ 2:18 pm
Yes!
janie @ 11:34 am
can i use just sugar instead of jam sugar
Val @ 7:02 pm
Not really……it won't set. You could use ordinary sugar + liquid or dried pectin. Liquid pectin is available at Sainsburys and Tesco. Dried pectin comes in a box of 3 sachets (Silver Spoon) and is available at Morrisons, Asda and some Co-ops. You could also make your own pectin stock.
Jane @ 8:08 pm
My Dad (80) had not had Marrow and Ginger jam since he was a child. It is great!!!!!!!!
Durham Jammer @ 9:07 am
How much pectin and when do you add it please?
Val @ 12:30 pm
It's easier to use jam sugar which has the pectin added. If not, use ordinary sugar and dried or liquid pectin according to the instructions on the pack.
Sheldon @ 12:02 am
Can you put less lemon juice in? Would that effect the recipe in any way? its because im not very fond of intense lemon flavor, and im wondering if less would still be ok.
Matt @ 12:23 am
Sheldon, as far as I know of, yes, you can add less lemon juice. However, dont just skip out on it, still put some in, but perhaps half the amount. Im sure that would be ok, but thats in my judgement.
june @ 5:15 pm
Yea! We made marrow jam last year. It is lovely going to make some soon.
cath @ 7:03 pm
I made the marrow jam for the first time last year and it was delicious, but I would like it to be a bit more set. Should I leave it on the hob longer or would that ruin the taste.
Val @ 7:07 pm
Did you use preserving or jam sugar? With jam sugar it has pectin added which helps the set a lot – preserving sugar does not. Also you can try adding crab or cooking apples to it as they are high in pectin as well.
Sheena @ 4:10 pm
Just fabulous, and another way to spoon veggies into grandchildren without them realising it. Wonderful on morning toast instead of marmalade.
mrs kirby @ 3:39 pm
Im confused I have perserving sugar to make my marrow jam is this ok.
Val @ 5:43 pm
Preserving sugar does not contain pectin. Jam sugar does. As marrow has no natural pectin, if you use preserving sugar you'll find it difficult to get it to set.
jo @ 9:54 pm
I've just tried this and I'm not sure if it has come out right. The jam has become a syrup. The kids love it though.
Kate @ 6:51 pm
@Val: Hi, my aunt used to make crab apple and marrow jam when I was a child and I loved it. I've been struggling to find a recipe. Can you advise do I need the lemons and ginger as well as the apples? Thanks.
Caroline @ 12:37 pm
Thank you so much, this site is fantastic – just what I was searching for !!
Linda @ 12:52 pm
Um, so is that 6lb of prepared marrow, or a 6lb marrow before preparation?
Thanks
Jan @ 7:56 pm
This is the first time I have tried making anything like this – it tastes great but it is quite solid – have I overcooked it?
Josie @ 8:42 pm
•6lb x of Marrow peeled, seeded & diced
So I guess this means six lb of the prepared marrow.