About this recipe:Every year I make this marrow jam when invariably I receive a giant marrow from a friend's allotment. If you wish, leave out the ginger for a plain marrow jam. You could also add a stick of cinnamon and 100g of sultanas for a different version.
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Method Prep:15min › Cook:35min › Ready in:50min
Place all of the ingredients in a food processor or blender. Process until there are no lumps and an even consistency is reached.
In a large saucepan, heat the marrow jam mixture over medium heat until all the sugar is dissolved, stirring occasionally. Turn up heat to high, bring to the boil, then boil for about 20 to 30 mins or until setting point is reached (see footnote), or until a sugar thermometer reads 105 C. Pour into warm, sterilised 8oz jam jars and cover immediately.
To test for the setting point, spoon a little jam onto a chilled saucer, cool for a few seconds, then push a finger across it. If the surface wrinkles, it has reached setting point, if not, cook the jam for a further 3 minutes, then test again. Continue testing every 3 minutes until setting point is reached.
It was really yummy, you couldn't taste the marrow which was good, as we aren't to keen on the vegetable. Personally I added extra ginger. It was good because lots of other recipes needed to rest the marrow overnight, and this only took a couple of hours in total : - 28 Aug 2012
This was the first time I've ever made jam and I was told by my boyfriend (who's mum makes jam all the time) that it was the best jam he's ever tasted! I have to agree, it's delicious Mine didn't set as firm as it should have and I added a little more ginger than in the recipe. Next time, I'll put more lemon in. I also don't have a food processor, so it took me over an hour to cut up the marrow! - 17 Oct 2012