This surprised me! Easy to make, quick to set with an almost pineapple taste!
MARROW & GINGER JAM
INGREDIENTS
5 unwaxed lemons
2kg marrow , peeled and cut into 1cm pieces
2kg sugar (or 2kg jam sugar with added pectin – leave out the pectin below!)
2 sachets of pectin
80-100g root ginger, peeled and grated
METHOD
Pare the zest from the lemons with a peeler, then juice them.
Chop the parings.
Tie the shells and pips into a muslin bag.
Put the marrow into a preserving pan with 4TBSP of the lemon juice and about 50ml of water
Cook on a medium heat, stirring often, until the pieces are turning translucent and soft.
Mix the sugar and pectin.
Stir in the sugar & pectin, the rest of the juice, the zest, the ginger, and the muslin bag.
Stir until the sugar dissolves.
Bring to the boil, then simmer until the marrow has softened completely and the jam has reached setting point.
Pot the jam into hot jars.
The flavour of the jam will mature a bit over the next few months, so better to leave it a while if you can resist it.
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Equipment used in this video:
380ml Jam and Pickle Jar: [ Ссылка ]
9 Litre Preserving Pan & Funnel Set: [ Ссылка ]
Bamboo Chopping Board: [ Ссылка ]
Tefal Everyday Induction Hob: [ Ссылка ]
“Digwell Greenfingers” is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees (at no cost to yourself) by advertising and linking to [ Ссылка ].
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#ddu #marrowjam #marrowrecipe
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Marrow and Ginger Jam - A Nice and Simple Recipe
