Easy Marrow Jam Recipe – With Ginger And Lemon
Servings: 40 people
Calories: 4kcal
Making marrow jam is the best way to use those overgrown garden courgettes! I was skeptical when my mum first suggested using a vegetable to make jam, but now I look forward to marrow season! This is one of my all-time favorite jam recipes, and I only wish I had made more before the growing season was over. Rest assured, it doesn’t taste at all like there are vegetables in it. The marrow becomes a silky carrier for a delicate and sweet lemon and ginger flavor that is divine served with cheeses but equally slathered on hot, buttered toast!
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Equipment
- Jam jars with lids to hold roughly 1 quart / 1 liter of jam
- Large saucepan or preserving pan
- A jam thermometer Or food-safe thermometer
- A small saucer or plate to do a wrinkle test
Ingredients
- 2 Pounds/ 1 kg Marrow You can also use several smaller ones or even courgettes/ zucchinis.
- 2 oz/ 60g Fresh ginger root You can adjust the amount to suit your preferences.
- 4 Lemons – Some recipes call for using the whole lemon but I found it unnecessary and included only the juice and zest.
- 2 Pounds/ 1 kg of Jam sugar / gelling sugar You can also use caster sugar and add pectin; marrow is naturally low in pectin.
Instructions
- Place a small, clean saucer in the fridge; you will use this later to do the saucer test, which will help ensure that your jam has reached setting point.
- Wash jars and lids in hot, soapy water and place them in a warm oven at 210°F/ 100°C to dry. You can also sterilize them by placing them in a pot of boiling water for five minutes before carefully removing them with tongs.
- Wash and dry your lemons before using a fine grater to remove the zest. Juice the lemons and remove any pips from the juice.
- Peel and finely grate the ginger.
- Peel and chop your marrow into small pieces, about the size of sugar cubes, and place them in a large saucepan over medium heat with a few tablespoons of the lemon juice. Cook the marrow until it has softened, and most of the liquid has evaporated.
- Add the rest of the juice, ginger, lemon zest, and jam sugar or sugar mixture if using. Mix thoroughly until the sugar dissolves, then bring to a full rolling boil.
- When the mixture has reached 220°F / 105°C, it will have reached the setting point.
- You can also test for a good set by placing a spoonful of the jam mixture onto the chilled saucer. Let the jam cool in the fridge for a minute and then drag your finger through. If the jam wrinkles, your jam has reached the setting point and can be removed from the heat. If not, you can return it to the heat and try again in a few minutes.It usually takes about 10-15 minutes to reach setting point.
- Use a jam funnel or carefully spoon the jam into the jars while still hot. Fill to the top and secure the lid.
Notes
If you have a huge marrow, you can easily double the recipe. Remember to use the same ratio of preserving sugar to marrow.
Store in a cool place for up to a year.
Serving suggestions:
The delicate flavour of marrow jam makes it a perfect addition to a charcuterie board, or for filling the layers of a sponge cake.
It’s also delicious served simply with cream cheese on freshly baked scones or slathered on hot, buttered toast! Variations:
-If you are a fan of marmalade, you can finely slice the lemon peel instead of using zest.
-Courgettes or zucchinis can be used instead of marrow, but are often more expensive.
-If you prefer a smooth consistency, you can easily purée the cooked marrow in a food processor. For both versions, cook the marrow first to remove most of the liquid and check the setting point before pouring it into your jars.
The delicate flavour of marrow jam makes it a perfect addition to a charcuterie board, or for filling the layers of a sponge cake.
It’s also delicious served simply with cream cheese on freshly baked scones or slathered on hot, buttered toast! Variations:
-If you are a fan of marmalade, you can finely slice the lemon peel instead of using zest.
-Courgettes or zucchinis can be used instead of marrow, but are often more expensive.
-If you prefer a smooth consistency, you can easily purée the cooked marrow in a food processor. For both versions, cook the marrow first to remove most of the liquid and check the setting point before pouring it into your jars.
Nutrition
Serving: 1tbsp | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
