Marrow & ginger jam
A traditional way to use up marrows, or courgettes, that have grown too big for their boots
- Prep:30 mins
plus overnight standing
Nutrition per serving
- kcal 102
- fat 0g
- saturates 0g
- carbs 27g
- sugars 27g
- fibre 0g
- protein 0g
- salt 0g
- 4 unwaxed lemons
- 1.8kg marrows, peeled and cut into sugar-cube-size pieces
- 1.8kg jam sugar (with added pectin)
- large knob fresh root ginger, about 85g, peeled and shredded
TipOur downloadable labels
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.Sterilising jars
To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run them through the dishwasher. Pot the jam while the jars are still warm. Will keep up to a year.Know-how
To test for setting point, put a saucer into the freezer well before you start boiling. Spoon a little of the jam onto the saucer. Once cool, push it with your finger. If the jam wrinkles, it's ready.
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.
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.