Description
This Marrow & Ginger Jam recipe combines the subtle sweetness of marrows with the zesty brightness of lemons and the warm spice of fresh ginger. Cooked gently on the stovetop until perfectly set, this homemade jam offers a uniquely refreshing preserve that matures beautifully over time, making it ideal for gifting or enjoying throughout the year.
Ingredients
Scale
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
- Prepare lemons and marrows: Use a peeler to pare the zest from the lemons, then juice them, keeping the juice, lemon shells, and any pips. Tie the shells and pips into a muslin bag for easy removal later. Peel and cut the marrows into sugar-cube-size pieces.
- Cook marrows: Place the marrow pieces into a preserving pan with 2 tablespoons of lemon juice and cook over medium heat. Stir often until the marrow pieces turn translucent and soften but don’t become mushy. Evaporate any excess juices by bubbling them off before the next step.
- Add remaining ingredients: Stir in the sugar, remaining lemon juice, lemon zest, shredded ginger, and the tied muslin bag containing shells and pips. Mix thoroughly until the sugar dissolves completely.
- Simmer the jam: Bring the mixture to a boil, then reduce heat and simmer gently for 10–15 minutes or until the marrow is completely softened and the jam has reached its setting point. To test setting point, chill a saucer in the freezer beforehand, spoon a little jam on it, and check if it wrinkles when pushed with your finger once cooled.
- Pot the jam: Remove the muslin bag and ladle the hot jam into sterilised warm jars. Seal immediately and store in a cool, dark place. The jam’s flavor will mature and intensify over the next few months.
Notes
- Sterilise jars by washing thoroughly with hot soapy water and drying in a low oven or through a dishwasher cycle. Pot the jam into warm jars to help preservation.
- Use the muslin bag to keep lemon shells and pips contained and easy to remove from the jam after cooking.
- The jam keeps for up to one year when stored properly.
- For setting point testing, use a chilled saucer to confirm the jam consistency before potting.
- The flavor will improve over several months, so it’s best to let the jam mature before consuming.
- Printable preserve labels are available to mark your jars with cook’s notes and messages for gifting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Preserves/Jam
- Method: Stovetop
- Cuisine: British
Keywords: marrow jam, ginger jam, lemon jam, homemade preserves, British preserves, stovetop jam, easy jam recipe, fruit jam
