Name: Marrow & Ginger Jam Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
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

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Introduction

This Marrow & Ginger Jam is a delightful twist on traditional preserves, combining the subtle sweetness of marrows with the zing of fresh ginger and bright citrus notes from unwaxed lemons. It’s a unique, flavorful jam that matures beautifully over time, perfect for spreading on toast or gifting to loved ones.

The image shows a round white marble board on a white marbled surface, featuring a large green zucchini lying horizontally on its side to the left. Next to it, there is a clear glass jar with a metal clasp lid, filled with bright yellow chunky jelly or jam. In front of the jar, two slices of bread are placed side by side, topped with generous layers of the same yellow jelly, showing glossy, translucent texture. A spoon is inside the jar, its handle sticking out, and the lighting highlights the shiny, fresh look of the jam and the natural texture of the bread crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Pare the zest from the lemons using a peeler, then juice the lemons, keeping the juice, shells, and any pips. Tie the shells and pips into a muslin bag.
Step 2: Place the marrow pieces into a preserving pan with 2 tablespoons of the lemon juice. Cook over medium heat, stirring often, until the marrow pieces become translucent and soft but not mushy. Allow any excess juices to bubble off.
Step 3: Stir in the sugar, the remaining lemon juice, the lemon zest, shredded ginger, and the muslin bag with lemon shells and pips. Mix until the sugar has completely dissolved.
Step 4: Bring the mixture to a boil, then reduce to a simmer for about 10 to 15 minutes. Continue cooking until the marrow is completely softened and the jam reaches setting point (see tips below).
Step 5: Remove the muslin bag and pot the hot jam into sterilised warm jars. Allow to cool before sealing and storing.

Tips & Variations

To test if the jam is set, chill a saucer in the freezer before you start boiling. Spoon a little jam onto the cooled saucer; once cool, push the jam with your finger. If it wrinkles, the jam is ready.
Sterilise jars by washing thoroughly in hot soapy water and drying in a low oven, or by running them through the dishwasher. Fill jars while still warm to prevent spoilage.
For a spicier kick, add a pinch of ground cinnamon or a few cloves during cooking.
Use muslin or a fine cloth for the lemon shells and pips to infuse pectin without letting solids into the jam.

Storage

Store the sealed jars in a cool, dark place. The jam will keep for up to one year. Once opened, keep refrigerated and use within a few weeks. The flavor of this jam tends to mature and intensify over the first few months, so if possible, wait before opening to enjoy its full depth.

How to Serve

The image shows a white round plate placed on a white marbled surface. On the plate, there is a large green zucchini with light green stripes resting on the left side. Next to it, towards the right, is a clear glass jar filled with yellow chunky jam. The jar has a metal clasp and a small silver spoon sticking out from the top. In front of the jar, two slices of bread, cut in half diagonally, are spread with the same yellow jam, showing the shiny, gel-like texture with visible fruit pieces. 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 recipe?

It’s best to use unwaxed lemons because wax residues may affect the preservation process and flavor. If needed, thoroughly scrub the waxed lemons to remove any coating before using.

What if I don’t have jam sugar with added pectin?

You can use regular granulated sugar, but you may need to add commercial pectin separately or cook the jam longer to reach setting point. Keep an eye on the jam’s consistency using the saucer test mentioned in the tips.