Marrow and Ginger Jam Recipe

marrow and ginger jam

For an extra kick, put 3 or 4 chillies  in the muslin with the ginger. Marrow and Ginger makes a great breakfast jam, which certainly wakes your taste buds up.

Ingredients for Marrow and Ginger Jam:

  • 3 lb (1.5 kg) marrow
  • 1 lb (500 g) cooking apples
  • 2 oz (50 g) root ginger
  • Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
  • 4 lb (1.8 kg) sugar
  • 5 fl oz (140 ml) pectin stock

Method for Marrow and Ginger Jam:

  1. Peel the marrow, discard the seeds and cut into cubes.
  2. Peel and core the apples and cut the flesh into cubes.
  3. Place in pan and steam until tender and then mash.
  4. Add the lemon juice.
  5. Bruise the root ginger and wrap in a piece of muslin and place in the pan.
  6. Add the sugar, simmer and stir until dissolved. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens.
  7. Stir in the pectin stock towards the end.
  8. Remove the muslin bag and pot into hot sterilized jars immediately and cover.

Makes about 6 lbs (2.7 kg) of jam.

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Posted in Val's Preserves, Jams, Vegetable Recipes, Vegetarian Recipes, All Recipes, Marrow
25 comments on “Marrow and Ginger Jam Recipe
  1. peter shellito says:

    have just made your recipe for marrow and ginger jam and can say it is absolutely delicious, now i will try the marrow chutney.

    with regards


  2. Bazzy says:

    Have made the marrow jam, and is delicious!! All my family said digusting……. and was I turning into that person on the Vicar of Dibley…….. but after trying it changed their minds and said it was yummy!! Thanks for the recipe.

  3. leanne says:

    I’m a big fan of the marrow. I’m known as the mad marrow woman as I champion this misunderstood vegetable.
    I love your recipe for the jam, I use my own recipe for the chutney which is a hit with my friends children.
    Try using marrow with a mixture of Bulgarian spices, its delicious.
    I urge any-one to give this vegetable a chance

  4. daphne mills says:

    Thankyou for the recipe for marrow & ginger jam, which I made for the first time. [my mother made it during the war]. I slightly altered the recipe by chopping the marrow in a food processer, which saved time, and made a good, slightly rough texture. My husband made an awful face when I said what I was making!!! but now cannot leave it alone, I will have to make some more.
    Leanne what is Bulgarian spice?

  5. June says:

    Delicious Jam, did not use apples, just added more marrow ( well large courgette) Has set fine. This was my favourite jam when I was little, my parents had an allotment and always had surplus marrows – I am sure all my friends thought me weird when my favourite jam was marrow and ginger – not usually recognised in shops! ( I am well post war though!)

  6. Melanie says:

    the jam was fantastic, very nice warm over vanilla ice cream… problem with the set..very easy, im so glad i had forgotten to pick the courgettes!! thank you 🙂

  7. Melanie says:

    think ill keep the rest of my marrows for more of this jam…..may try the chutney too…i have just finished the green tomatoe chutney so will be interested to see how the marrow works!

  8. Carolyn says:

    Umm – I’ll be the first to ask the silly question of the day on this one – is the 3lb of marrow the weight of the unprepared marrow (as it appears to be), or does it refer to 3lb of marrow weighed after preparation? I’ve actually made this jam several times in the past but just can’t remember!

    Thank you!

  9. Val says:

    3lb weight of unprepared marrow.

  10. Carolyn says:

    Thanks, Val.
    Will be making some of your Marrow and Ginger Jam today, along with a batch of Mirabelle plum and Marrow Jam, using an old Mary Norwak recipe.
    Crab Apple Jelly next, and I might also make a batch of Crab Apple and Plum Jelly – I made this once to use up small quantities of each fruit, and it turned out a beautiful sparkling blush pink jelly, and won first prize at the local show to boot – can’t be bad!
    Many thanks to you and John for such a wonderful website – it really is good to feel that I am among other people who treasure traditional skills and values, like those passed on to us by our grandparents and parents. Such a refreshing change from the plastic consumerism all around us.
    Best regards,

  11. Snooty says:

    Unbelievably, this jam really is as delicious as everyone says! I’ve just made it for the first time and am so pleased. For anyone sceptical about this recipe, the marrow (or courgette in my case) is just the medium to hold the flavours – the jam doesn’t taste of marrow.
    I added some strips of lemon peel to the ginger in the muslin bag which intensifies the lemon flavour. I’m going to call it ‘Ginger & Lemon Jam’ – much nicer sounding!
    Thanks for a great recipe.

  12. Bernie says:

    I have made my second batch because the first went down so well. I grate the ginger into the mix and leave it in. It is absolutely fantastic with curry – a bit like mango chutney.

  13. Dawn says:

    In the process of making this jam – and if it’s as good as it seems I hope to give some to the kind gardeners in the allotment who have recently started donating goodies over my fence….finger’s crossed!

  14. Jeanette says:

    Hi Made the Jam really very sweet we liked it but not sure if I cooked it to long, I cooked to the time set on recipe but it set very quickly and have found the jam a lot firmer than perhaps it should be.

    Any suggestions will be welcomed.

  15. Terry says:

    This recipe is very easy to make (even for a man). It is very useful to use up those courgettes which have become marrows following a holiday! I used ginger from a tube which mixed with the marrow and apples very successfully.

  16. Heather says:

    Just finished making a double batch of this jam so easy to make and tastes wonderfull. I could not find my steamer so cooked marrow and apples in microwave till soft and mushy. It worked really well and tastes wonderfull. Grandchildren coming for the weekend so taste tests tomorrow.Think I will tell them it’s apple and ginger and not mention marrow. Thanks for this great recipe.

  17. Gill says:

    This has been my first ever attempt at making jam, which I’d always thought would be too fiddly. I followed it to the letter, and the result is brilliant! Thanks Val and to this website which is so encouraging. Now for the other 8 marrows I’ve had from the past few weeks!

  18. Lorraine says:

    Just made my first batch of your Marrow and Ginger Jam. (my sister gave me a huge marrow a few weeks back) Lovely easy recipe, set really well. Mouth watering thinking of the first taste, & it smells great. I didn’t put the ginger in muslin just finely shredded and straight in with the rest of ingredients. My mum always used to make this flavour jam in the 50’s, was always my favourite, she didn’t think she put apples in tho’ so will try it without as well.

  19. Joann says:

    I had never heard of this jam before a friend asked me to look for the recipe on the internet – made it, loved it making more – Thanks

  20. Cathie says:

    I followed the recipe but found it ‘spat’ hot jam all over the cooker and the floor and was a bit scary! I took it off the heat and put it in jars and it seems to have set well enough without getting anywhere near 105 degrees. Has anyone else had this problem?

  21. Alana says:


    I had the same issue! But I think that might be because I was trying to do a rolling boil as I have done before with jam making. Next time I’m going to keep it a bit more sedate!

  22. Ali says:

    Thanks for asking the same silly question that I was going to ask!! I assume the apples are their unpeeled weight too!

  23. chris says:

    Yes it’s that time of year once again and I’m using this wonderful recipe, very easy to do and a pleasure to make.

  24. Brenda A says:

    @leanne: Leanne maybe you can help me I keep seeing this recipe, what is this thing everyone keeps calling marrow?? Is it a cucumber? Or zucchini?? Because marrow is the soft stuff inside of bones. Please let me know I would love to make this.

  25. Lynne Palmer says:

    I adapted recipe slightly and used crystallized ginger chopped into tiny pieces and lowered the amount of sugar. Didn’t use apples as none were available but remembered my mum making this in the 50’s and it tasted good then! In summary I used 3lbs narrow – i.e. large forgotten to pick courgettes, 2 large lemons – juiced and grated rind of both, 6oz chopped crystallized ginger and 2lbs granulated sugar – that’s it. Only made three small jars as didn’t know how it would turn out +- now off to get more marrows to make a load more. Next time I’m going to add Apple and probably double my amount. Absolutely deliciously tasting jam. Anyone got any spare jars lol. Carry on allotmenting!!!!

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