Spiced marrow and ginger jam

    8 hours 50 min

    This marrow and ginger jam is full of flavour and lovely on toast or teacakes. Perfect for using up leftover marrow.

    37 people made this

    Makes: 6 jars marrow and ginger jam

    • 2kg marrow - peeled, seeded and finely chopped
    • 2kg granulated sugar
    • juice and zest of 3 lemons
    • 3cm piece root ginger, minced
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon

    Prep:10min  ›  Cook:40min  ›  Extra time:8hr resting  ›  Ready in:8hr50min 

    1. In a large preserving pan combine the marrow and sugar and leave overnight.
    2. The next day, add the remaining ingredients to the pan and simmer over a medium heat for 40 minutes. Transfer to sterilised jam jars and leave undisturbed in a cool, dark place for 8 hours.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    Used less sugar more nutmeg and cinnamon!  -  28 Sep 2014