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Marrow Jam.

Marrow jam Recipe

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  • Author: Michelle Minnaar
  • Total Time: 2 hour 15 minutes
  • Yield: 10 x 350g jars, 2 tbsp (40g) per portion, 175 servings 1x
  • Diet: Vegan

Description

With summer approaching that means marrow season is too. Marrow jam is quick and easy to make and also makes a great gift.

Ingredients

Units Scale

Lemon Water

  • 2 lemons
  • 125ml (1/2 cup) water

Marrow Jam

  • 2kg (4 1/2lbs) marrow flesh, chopped
  • 1.5kg (3 1/3lbs) jam sugar
  • 60g (2oz) fresh ginger, grated

Instructions

  1. For the Lemon Water: Juice the lemons and cut the peel into thin strips.
  2. Place the lemon juice, peels and water in a small bowl and leave to soak for at least 8 hours, but preferably overnight.
  3. Transfer the contents to a small saucepan and gently cook covered for 1 hour. Remove from heat and set aside.
  4. For the Marrow Jam: Tip the chopped marrow pieces into a large saucepan.
  5. Cook the marrow for 30 minutes, or until the marrow is more or less cooked and all excess liquid evaporates. (Strain if necessary.)
  6. Tip in the sugar, then stir over a low heat until all the sugar has dissolved.
  7. Add 60ml (4 tbsp) of the lemon water to the marrow and sugar, plus the ginger.
  8. Turn up the heat and let the contents reach boiling point. Continue boiling for 10 minutes or until the setting point is reached. If you have a jam thermometer, it should reach 104°C (220°F). Alternatively, there’s the wrinkle test. Place a saucer in the freezer for 5 minutes, then put a dollop of jam on it and place it in the fridge. After a minute, gently push the jam with your pinky (or any finger!). If the liquid crinkles, it’s ready. If not, boil the contents again for a few more minutes and execute the test again.
  9.  At this point, you’ll need warm, sterilised jars. Fill them and seal quickly.
  10. When the jars have cooled down, you can label them with name and date. Ready to eat whenever you are. Enjoy!

Notes

  • I used a rather large marrow in this recipe. After you’ve topped and tailed the marrow, you should peel and deseed it. Only then you should weigh the flesh to learn the actual weight, as stated in the recipe. Make the necessary adjustments, according to ratios, if you have more or less marrow flesh as stated.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Jam
  • Method: Boil
  • Cuisine: British

Keywords: marrow jam, marrow and ginger jam, marrow and lemon jam, summer jam recipe, marrow glut recipe

Find it online: https://www.greedygourmet.com/condiments/jam/marrow-jam/