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Dad’s old favourite – marrow & ginger jam!

We always leave one of our courgette plants alone from the middle of August so that it will grow some marrows and this year they grew into whoppers! We wait until the skins have gone hard or ‘cured’ before picking them as they’ll store for several months and I can use them in the kitchen.

One job I always do about now is make a good batch of Marrow & Ginger jam to store away in the cupboard. It’s a really old fashioned recipe that takes me back to my childhood as Mum used to make it for Dad every year and he loved it on top of ice cream! I remember helping mum to dice the marrow and then watch the magic of the jam pan as it turned into a gorgeous sticky, caramely treat!

Marrow & ginger jam

Makes about 6x370ml (1lb) jars

Takes about an hour plus chopping and resting overnight

1.3kg marrow flesh, seeds and any fibrous strands removed

1.6kg granulated sugar

30g root ginger, cut into chunks and crushed

2 large lemons and 1 orange

5 or 6 balls of stem ginger, diced

Sterilised jam jars

Muslin to make a small bag

Saucer in the freezer for testing setting point

  • Dice the marrow into small (up to 1cm) cubes. Put in a large basin with half the sugar. Stir well, cover and leave overnight. It will produce a lot of syrup so don’t worry!
  • Use a zesting knife to thinly peel the lemons and orange and secure in a muslin bag with the root ginger.
  • Pour all the marrow and syrup into your preserving pan then add the bag and the juice from the fruits.
  • Stir on a low heat until the sugar is dissolved then increase the heat to a simmer for 30 minutes.
  • Lower the heat and add the rest of the sugar and stir until it’s completely dissolved.
  • Boil gently for approx 15-20 minutes until the marrow has become transparent and setting point is reached. Turn the heat off and put a teaspoon of jam on your frozen saucer. Leave for a minute then run your finger through it. You’re looking for a soft set with this jam so if there’s a little wrinkle it’s ready. If not pop back on the heat, boil for another 2 minutes and test again.
  • Take out the flavours bag and carefully squeeze to release any juices.
  • Add the diced stem ginger stir in well.
  • Leave to cool slightly, then pour into warm jars and cover with screw top lids.
  • Cool then store in a cool dark place. Once opened it will keep in the fridge for several weeks.

We use this mainly as a topping for vanilla ice cream but it’s delicious on the top of a baked apple. You could also try serving it with a sponge pudding or even a Yorkshire pud left over from the Sunday roast!