Skip to content

Marrow & Ginger Jam

Ingredients

  • 1.5 kg marrow, peeled, deseeded, cubed
  • 500 g cooking apples, peeled, cored, cubed
  • 50 g root ginger, bruised and tied in muslin
  • Juice of 2 lemons (or 4 tbsp bottled lemon juice)
  • 1.5 kg jam sugar

Instructions

  1. Steam marrow and apples until tender; mash.
  2. Add lemon juice and ginger (in muslin) to pan; add sugar and stir over low heat until dissolved.
  3. Bring to a rolling boil; cook ~30 minutes, stirring occasionally, until setting point reached (105°C / 221°F or wrinkle test).
  4. Remove ginger bag; pot jam into hot sterilised jars; seal. Makes ~2 kg.