A super simple and delicious jam, marrow is simmered with sugar, water, lemon juice and ginger in this recipe. Spread on toast, or use as a filling for cakes.
- 1kg marrow
- 1kg jam sugar
- 1 thumb sized piece root ginger, minced
- Juice and zest of 1 lemon
Peel the marrow and remove the seeds. Cut into chunks. In batches, puree the marrow, sugar, ginger, lemon juice and zest in a food processor.
Once pureed, place into a large saucepan. Heat over a medium temperature until the sugar dissolves, then turn the heat up high and boil the mix for 20 to 30 minutes until a sugar thermometer reaches 105C or until the jam wrinkles when pushed across a cooled plate. Spoon into sterilised jars and store in a cool dark place.