Recipe: Marrow and Ginger Jam

The following recipe is taken from the 'GOOD HOUSEKEEPING' Library of Cooking, 'Jams, Preserves and Homemade Sweets.

Marrow and Ginger Jam

4lb marrow (weight after preparation)
4lb sugar
1oz root ginger
Thinly peeled rind and juice of three lemons

Peel the marrow, remove the seeds and cut the flesh into pieces about 1/2 inch square. Weigh, place in a basin, sprinkle with about 1lb of the sugar and allow to stand overnight. Press or "bruise" the ginger with a weight to release the flavour from the fibres, tie it up in a piece of muslin with the lemon rind and place in a pan with the marrow and lemon juice. Simmer for 1/2 hour, add the rest of the sugar and boil gently until setting point is reached and the marrow looks transparent. Remove the muslin bag of ginger and pot and cover the jam in the usual way.

Yield: approx. 6-6 1/2 lb.

Personal note - As marrow is inoffensive and somewhat tasteless it may be used as a jam filler with other more strongly flavoured fruit such as Apricot, Damson, Plum, Lemon etc. Pineapple and Marrow sounds like something worth experimenting with!

'Good Housekeeping' gives recipes for Marrow Chutney, Curd, Pickle and even Wine!

Good luck to those wondering what to do with Vegetable Marrow.