Marrow and ginger Jam

[diver]

here's the recipe I use every year. I've had it 30 years but I suspect it's an old war time recipe

6lb (3kg) marrow (prepared weight)
2oz (50g) root ginger....but put in according to taste
juice and grated rind of 4 lemons
6lb (3kg) sugar

1) Peel the marrows and remove the seeds

2) cut the flesh into tiny cubes ( I shove mine in the food mixer) and steam until just tender

3)bruise the ginger and tie it in a muslin bag ( tie the bag to the handle of the pan) and place in the pan with the steamed marrow

4)add the juice and the rind of the lemons

5)bring to the boil, add the sugar and keep stirring until it has dissolved

6)boil rapidly until setting point is reached.

7) pour into previously warmed jars and seal.

For a more pronounced ginger flavour double the amount of ginger and leave the steamed marrow cubes , spinkled with the sugar to stand for 24 hours. Put in the pan with the ginger, lemon juice and rind, and heat carefully until the sugar has dissolved and the marrow is transparent.
Test for a set with the saucer test and pot immediately.
** cut the marrow up very small or whizz it in the food processor because it does not break up on cooking like fruit would in a normal jam. I make it with LOTS of ginger. Enjoy.

[hedgewizard]

This is fab. I might well try this! (Although perhaps not this year as I'm so unsorted the average post master would faint at the sight of me)

[Millymollymandy]

Did it set well Diver? My cucumber and ginger jam last year stayed pretty runny.

I can't remember whose recipe I used - it was from this site somewhere, I'm sure.

[Chickpea]

If diver has been using it for 30 years I would reckon it'd be an OK recipe. It does look a bit low in pectin, I might be tempted to use a preserving sugar with added pectin such as Whitworth's, and I'd go belt-and-braces with jam thermometer and frozen-saucer-test.

[hedgewizard]

you're SO posh!

[Chickpea]

I am. I'm part of the Cheshire set, don't you know. I'm a lady who lunches. Right now I'm lunching on cauliflower cheese and leek soup with home-baked bread.

[hedgewizard]

*stomach groans* I'm hiding from the garden, but I really need to get out there and weed. Now. Now, I tell you!

[Millymollymandy]

Hey, I have a jam thermometer too! Although that doesn't mean I'm any good at making jam. Or lunching.

[diver]

this jam always sets well for me and makes about 10 normal jars full. i don't use a jam thermometer, I just test it on a cold saucer when I think it's ready and if it doesn't crinkle I boil it for another few minutes. I make lots of jams and this is my favourite....because you can alter the flavour so much with the ginger ( and of course yo can use ginger powder, if that's what you have in).

[diver]

ps... I use orninary white sugar not the stuff with the pectin added. I only use that for strawberry jam

[hedgewizard]

I'm doing it tonight *rolls up sleeves*. Wish me luck!

[diver]

tell us how it works out, and good luck

[Wombat]

Siccum Hedgie!

[hedgewizard]

*drowsily* finished. OK diver, I thought I was being clever steaming my marrow in the microwave, but maybe I should have squeezed the pulp out afterwards? The jam took ages to reach setting point, and changed colour (green to greenish brown) when it finally got there. Very sticky, like marmalade. Tastes nice though! I made half quantities, and only got four half-kilo jars out of it. I'll let you know how it eats tomorrow...

[hedgewizard]

OK, answered my own question about the yield... overcooked it so probably made half a jar less than I needed. Can I add a step 2.5 in there please? "If steaming in a microwave, drain off excess fluid"

Flavour is good though, and I don't think you can overdo the ginger. (I gave it twice as much as the recipe says as a matter of course, but wasn't sure how to "bruise" it so sliced it and thwacked it one with a rolling pin 8) )

Came out remarkably similar to Duerr's ginger marmalade! Funny how the courgette changes texture, isn't it?