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We all know about the glut we can sometimes get at this time of year...well here's one of my Mum's old recipes for marrow and ginger jam...it's very yummy & easy.
MARROW & GINGER JAM.
6lb Marrow peeled, de-seeded & diced (1×1inch cubes).
6lb Jam sugar.
4 lemons, zested & juiced.
3oz Root ginger,chopped & bruised I bash mine with a rolling pin.
Method
1. Place all diced marrow into large bowl then add & mix in all the sugar, cover & place in fridge over night.
2. Put marrow & sugar mix into a preserving pan. Add lemon zest & juice & mix.
3. Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot.
4.Bring mixture to boil, then simmer for 3 - 4 hours (or until it sets on a cold plate). Strain & jar as you would for any other kind of jam.
MARROW & GINGER JAM.
6lb Marrow peeled, de-seeded & diced (1×1inch cubes).
6lb Jam sugar.
4 lemons, zested & juiced.
3oz Root ginger,chopped & bruised I bash mine with a rolling pin.
Method
1. Place all diced marrow into large bowl then add & mix in all the sugar, cover & place in fridge over night.
2. Put marrow & sugar mix into a preserving pan. Add lemon zest & juice & mix.
3. Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot.
4.Bring mixture to boil, then simmer for 3 - 4 hours (or until it sets on a cold plate). Strain & jar as you would for any other kind of jam.
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