- 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).
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.
Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).