Recipe for Marrow Jam

29

Sent in by: Granny Dumplin

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).

Comments on Recipe for Marrow Jam Leave a Comment

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.

sue garbutt @ 2:25 pm #

Can you grate the ginger straight into the mix for a
stronger ginger flavour?

janie @ 11:34 am #

can i use just sugar instead of jam sugar

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?

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.

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.

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.

John Payne @ 9:41 am #

I'm almost 81, and a few years back remember my Mums Marrow Jam & the hunk of dry Ginger in the jar we all fought for at the end of a jar to suck on, sweet memories. We have made it with Marrow & large courgettes, beautiful flavours. Good to see young folk making Jams again, nothing like good old Home Cooking.

Rebecca Jones @ 12:12 pm #

I am just resting after peeling and chopping a large Marrow. My Mother in Law introduced Marrow Jam and Marrow Chutney to me when I first got married (55 years ago). My husband loves both, the Chutney goes well with curries, we both love it. I also had a bit of a problem in getting a good set, the lemons help. A couple of cooking apples grated into the mix helps.
To those cooks who are making the jam for the first time, it is delicious in a Victoria sponge with double cream.

Grace hunter @ 9:47 am #

I used your recipe without the ginger but it is too sweet can you help

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