Marrow & Ginger Jam
A great option for a monster marrow
- 4 unwaxed lemons
- 1.8 kg marrow , 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
Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
Bring to a boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point. Pot the jam into warm jars. The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.
To test for setting point, put a saucer into the freezer well before you start boiling. Spoon a little of the jam onto the saucer. Once cool, push it with your finger. If the jam wrinkles, it's ready.
To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run them through the dishwasher. Pot the jam while the jars are still warm. Will keep up to a year.