is basically a vehicle for the lemon and the
Marrows deepen in colour when stored, so jam made late
in the season will be darker than any made earlier.
- 6 lb. (2.7 kg.) diced marrow flesh
- Juice and grated rinds of 4 lemons
- 12 oz. (350g.)
crystallised ginger, chopped, or 3oz. (75g root of dried ginger, or 1oz. (25g.)
- 6 lb. (2.7 kg.) sugar
Place the marrow flesh in a large, heavy-based or preserving
pan and pour on a little cold water. Bring to the boil
for about 20 minutes, until tender. Drain thoroughly
and mash the flesh.
Return the marrow to the pan
and add the grated rind and lemon juice. Add the
If using root of dried ginger, place it in a muslin
bag and bruise it thoroughly with a hammer before
Bring to the boil, remove the
pan from the heat and add the sugar, stirring until dissolved.
pan on the
heat again and boil for about 20 minutes or until
the jam is thick. If using root of dried ginger,
potting. Pot and seal.