Marrow and Ginger Jam

[diver]

I made this last year and it was really good so I am making it againthis week
450g of marrow , weight when peeled and seeds removed

3 tablespoons of ginger..either ground, crystallized, preserved or fresh...adjust the amount to your taste..I use more than this for a stronger flavour....use less if you are using fresh, and chop it well

450g of sugar
2 tablespoons of lemon juice

cut the marrow into 1.5cm dice ( I just put it through thr grinder on my food mixer). Put into preserving pan with ginger and sugar and leave overnight.Stir well before cooking as this encourages the juices to run. Stir over low heat until sugar is dissolved, then add the lemon juice and boil steadily until setting point is reached. allow it to cool slightly in the pan to distribute the marrow pieces, put into warm jars and seal.

[Millymollymandy]

Do you think you could do this with huge courgettes? What's the texture like of a raw marrow - like courgette or different?

I only remember marrow that my grandma used to cook which was watery and disgusting!

[diver]

Yes, I've made it with overgrown courgettes.....in fact I don't grow marrows, I just forget to pick all the courgettes and they get too big and end up as marrows. Eventually the skin goes hard and they can be stored for winter but you can make the jam with them regardless of whether the skin is still soft