Marrow and Ginger Jam

Marrow and Ginger Jam is a refreshing preserve for breakfast or tea. The jam has a delicate lemon and ginger flavour – the lemons are added as the marrow has almost no pectin content, which is essential to set the jam. The marrow should weigh 4 pounds after it has been peeled and the seeds have been scooped out – estimate the loss of about 1 pound of the original weight.

6

4 lb. peeled and seeded vegetable marrow , cut into roughly

½ inch cubes juice and very thinly pared rind of

4 lemons

3 whole cloves

1-inch piece fresh root ginger, peeled and bruised

1 lb. sugar

1 oz. crystallized ginger , chopped

Put the marrow in the top part of a steamer. Half fill the bottom half with water and bring it to the boil over moderate heat. Place the top half in place, cover and steam the cubes for 20 to 25 minutes or until they are just tender.

Remove the pan from the heat. Trans-fer the marrow to a large mixing bowl. Add the lemon juice. Put the lemon rind, cloves and bruised ginger in a muslin or cheesecloth bag and add it to the bowl. Add the sugar and mix it in thoroughly with a large spoon. Cover the bowl with plastic wrap and leave the mixture for 24 hours.

Tip the contents of the bowl into a preserving pan or large saucepan. Put the pan over low heat and stir constantly until the sugar has dissolved.

When the sugar has dissolved, stir in the crystallized ginger. Increase the heat to moderately high and boil the jam until the marrow is transparent, the syrup thick and setting point is reached.

Remove the pan from the heat and test for setting point (see information on JAM).

If setting point has not been reached, return the pan to the heat and continue boiling and testing every few minutes.

Remove the pan from the heat. With a slotted spoon, lift out and discard the muslin or cheesecloth bag. Ladle the jam into clean, warm, dry jam jars, to fill them completely. Wipe the outsides of the jars with a damp cloth to remove any stickiness. Lightly press a waxed paper disc over the surface of the jam in each jar and cover the jars with jam covers.

Secure with rubber bands.

Label the jars and store them in a cool, dry, dark place until ready to use.

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