Description
This Marrow & Ginger Jam is a delightful homemade preserve combining the subtle sweetness of marrow with the zesty brightness of lemon and the warm spice of fresh ginger. Perfect for spreading on toast or adding a unique twist to desserts, it matures beautifully over time to deepen its rich flavors.
Ingredients
Scale
Fruits and Aromatics
- 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
Sweetener
- 1.8 kg jam sugar (with added pectin)
Instructions
- Prepare Lemons: Pare the zest from the lemons using a peeler, then juice the lemons. Keep the juice, zest, shells, and any pips. Tie the lemon shells and pips into a muslin bag for infusion.
- Cook Marrow: Place the peeled and chopped marrow into a preserving pan. Add 2 tablespoons of the lemon juice and cook over medium heat, stirring frequently until the marrow pieces become translucent and soft but not mushy. During cooking, allow any excess juices to bubble off before proceeding.
- Add Ingredients and Dissolve Sugar: Stir in the jam sugar, the remaining lemon juice, lemon zest, shredded ginger, and the muslin bag containing the lemon shells and pips. Stir continuously until all the sugar dissolves completely.
- Boil and Simmer: Bring the mixture to a boil, then reduce to a simmer for approximately 10-15 minutes, or until the marrow softens fully and the jam reaches its setting point. To test the setting point, chill a saucer in the freezer before cooking; spoon some jam onto it, and once cooled, check if it wrinkles when pushed gently.
- Pot the Jam: While jars are still warm and sterilized, ladle the hot jam into them and seal immediately. Store in a dark, cool place. The flavor will deepen and intensify over the following months for the best taste experience.
Notes
- To sterilise jars, wash thoroughly in hot soapy water and dry in a low oven or run through a dishwasher. Pot the jam while jars are still warm to maintain sterility.
- The jam will keep for up to one year if stored properly in sterilized jars.
- Test for jam setting by chilling a saucer in the freezer and using a wrinkle test once the jam is cool.
- The muslin bag with lemon shells and pips imparts natural pectin and enhances flavor.
- Use unwaxed lemons to avoid any unwanted chemicals and improve zest flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Preserves / Jams
- Method: Stovetop
- Cuisine: British
Keywords: marrow jam, ginger jam, homemade preserves, lemon ginger jam, British jam recipe
