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Thursday, 28 June 2012

Make your own marrow and ginger jam

The number of marrows this year has been plentiful and we use them by including marrow or courgettes in lots of recipes but our favourite remains stuffed marrow. If you have a glut of marrows, one useful way to continue enjoying your marrows after their season ends is to make your own marrow and ginger jam.

The basics of jam making can be found at http://cyprusgardener.blogspot.co.uk/2011/07/how-to-make-your-own-jam-basics.html


3kg of marrow (peeled, de-seeded and diced); 2.75kg of sugar with added pectin (or simply add a finely chopped apple for pectin or use homemade pectin - a recipe for which can be found at http://cyprusgardener.blogspot.co.uk/2011/06/making-your-own-apple-pectin.html -; the juice and zest of 4 lemons and 5tsp of dried ginger.


1. Place the diced marrow in a bowl, stir in the sugar, cover and leave overnight in the fridge. This permits some of the water from the marrow to be released.
2. Pour the marrow, add the lemon juice and zest and ginger into a preserving pan and heat to boil, whilst stirring, Continue boiling until setting point is reached.
3. Pour into sterilised jars and tighten lids. Once cooled store in a dark cool place and your jam will keep until your next crop of marrows are ready.

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