Crafts and Life

Cooking time 30 minutes makes 750 g/1 2/3 lb of jam

Vegetable marrow is used quite often in preserves, both sweet and savoury. It makes an excellent ginger flavoured jam and is also good when blended with lemons or oranges. Some of the recipes for various kinds of pickle include marrow. Use the autumn grown vegetables – they have a much better flavour than those produced in the early summer. Larger and more mature marrows are best.

Ingredients

450 g/1 lb marrow, weight when peeled and seeds removed

3 tbs chopped crystallised or preserved ginger

450 g/1 lb sugar

2 tbs lemon juice

Cut the marrow into 1.5 cm/half inch dice. Put into the preserving pan with the ginger and sugar and leave overnight. Stir well before cooking – this encourages the juice to flow from the marrow. Stir over low heat until sugar is dissolved. Add the lemon juice then boil steadily until setting point is reached. The marrow tensed remaining dice, so allow the preserved to cool slightly in the pan, stir to distribute the pieces that spoon into hot jars and seal down.

Taken from The Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten