Recipe for Marrow Jam sent in by: Granny Dumplin
You’ll need to use jam sugar for this (or ordinary sugar with added liquid or powdered pectin) as marrows have none! The lemon juice adds the necessary acid.
Ingredients for Marrow Jam:
- 6 lb x marrow peeled, seeded and diced (1 x 1 inch cubes)
- 6 lb x jam sugar
- 4 x lemons, zested and juiced
- 3 oz x root ginger, chopped & bruised (bashed with a rolling pin to release the natural ginger oils)
Method for Marrow Jam:
- Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night.
- Place marrow and sugar mix into a preserving pan. Add lemon zest and juice to mix.
- Tie the bruised ginger root in to a muslin/cheese cloth bag and add to pot.
- Bring mixture to boil & simmer until it jelly’s on a cold plate. Strain and 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).
General Information on Jam Making
How to Make Jam, Jellies & Marmalade
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
great just started growing and jams etc so great help and simple thanks
I made this jam but I grated the ginger instead of bruising it.When I make it again I will dice the marrow smaller.
Is it possible to make jam using courgettes instead of marrows. I’ve loads.
The answer is Yes. Or just leave the courgettes on the plant and they’ll turn into marrows!
Can you grate the ginger straight into the mix for a
stronger ginger flavour?
can i use just sugar instead of jam sugar
Not really……it won’t set. You could use ordinary sugar + liquid or dried pectin. Liquid pectin is available at Sainsburys and Tesco. Dried pectin comes in a box of 3 sachets (Silver Spoon) and is available at Morrisons, Asda and some Co-ops. You could also make your own pectin stock.
My Dad (80) had not had Marrow and Ginger jam since he was a child. It is great!!!!!!!!
How much pectin and when do you add it please?
It’s easier to use jam sugar which has the pectin added. If not, use ordinary sugar and dried or liquid pectin according to the instructions on the pack.
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.
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.
Yea! We made marrow jam last year. It is lovely going to make some soon.
Just fabulous, and another way to spoon veggies into grandchildren without them realising it. Wonderful on morning toast instead of marmalade.
@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.
Thank you so much, this site is fantastic – just what I was searching for !!
Um, so is that 6lb of prepared marrow, or a 6lb marrow before preparation?
This is the first time I have tried making anything like this – it tastes great but it is quite solid – have I overcooked it?
•6lb x of Marrow peeled, seeded & diced
So I guess this means six lb of the prepared marrow.
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.
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.
I used your recipe without the ginger but it is too sweet can you help
Not really – the ginger counteracts the sweetness.
I made this jam but found it had a lot of juice and it didn’t set . Would it work if I reboiled it ?
Did you use jam sugar (the one with pectin in)?