Name: Marrow & Ginger Jam Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: British
Ingredients: 4 unwaxed lemons; 1.8 kg marrows, peeled and cut into sugar-cube-size pieces; Large knob fresh root ginger, about 85 g, peeled and shredded; 1.8 kg jam sugar (with added pectin)

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Introduction

This Marrow & Ginger Jam is a delightful twist on traditional preserves, combining the mild sweetness of marrows with the zesty warmth of fresh ginger and lemon. Perfect for spreading on toast or adding a spicy note to cheese boards, this jam will develop richer flavors after a few months of storage.

A round white marble board holds a large fresh zucchini with green and light green stripes on the left side, next to a clear glass jar filled with bright yellow diced fruit preserves with a metal clasp lid and a spoon inside. In front of the jar, two triangular slices of crusty bread are spread with the same yellow fruit preserve, showing thick, glossy chunks on top. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 unwaxed lemons
1.8kg marrows, peeled and cut into sugar-cube-size pieces
1.8kg jam sugar (with added pectin)
Large knob fresh root ginger, about 85g, peeled and shredded

Instructions

Step 1: Pare the zest from the lemons using a peeler, then juice the lemons, keeping the juice. Tie the lemon shells and any pips into a muslin bag for later use.
Step 2: Place the marrow pieces into a preserving pan with 2 tablespoons of lemon juice. Cook over medium heat, stirring often, until the marrow pieces become translucent and soft but not mushy. Remove any excess juice by bubbling it off before proceeding.
Step 3: Stir in the jam sugar, the remaining lemon juice, the lemon zest, shredded ginger, and the muslin bag containing shells and pips. Continue stirring until the sugar has fully dissolved.
Step 4: Bring the mixture to a boil, then reduce to a simmer. Cook for 10 to 15 minutes or until the marrow is completely soft and the jam has reached its setting point (check by placing a small amount on a frozen saucer; if it wrinkles when pushed, it’s ready).
Step 5: Remove the muslin bag and pour the hot jam into warm sterilised jars. Seal the jars while still warm.
Step 6: Store the jam in a cool, dark place and allow its flavors to mature and intensify over the next few months before enjoying.

Tips & Variations

To test the jam’s setting point, chill a saucer in the freezer before cooking. Spoon a little jam onto the cold saucer and push it with your finger once cool; if it wrinkles, it’s set properly.
Sterilise your jars by washing thoroughly in hot soapy water and drying them in a low oven, or running them through a dishwasher. Filling warm jars helps maintain a good seal.
For a spicier kick, add a pinch of ground cinnamon or cloves during the simmering stage.

Storage

Store the sealed jars in a cool, dark place where they will keep for up to a year. Once opened, keep refrigerated and use within a few weeks. Reheat gently if needed, but it is best enjoyed spread cold or at room temperature.

How to Serve

A round white marble tray holds a whole green zucchini with light stripes on the left side, next to a clear glass jar filled with yellow chunky jam, with a metal clasp and a metal spoon inside. In front of the jar, two pieces of toasted bread with a golden crust are placed, each topped with the same yellow chunky jam. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use waxed lemons for this jam?

It’s best to use unwaxed lemons for making jam to avoid any unwanted residues on the peel, which affects flavor and safety.

How can I tell when the jam has set properly?

Using the freezer saucer test is the most reliable method: place a small spoonful of jam on a frozen plate, let it cool, then push it gently with your finger. If the surface wrinkles, the jam has set and is ready to pot.