Wednesday, 31 August 2011

Marrow and Ginger preserve

Here at we're always keen to make the absolute most of the wonderful produce the seasons have to offer. Anyone who follows my Twitter feed will know I feature a #Seasonalingredientoftheweek and this week it's the marrow.

As you can imagine I'm also pretty keen to find a way of preserving the yumminess of these seasonal goodies. So when faced with a marrow I have to admit I needed some outside inspiration, but with quick flick through some preserving books, and a little help from my Tweeps I came across this recipe for marrow and ginger preserve.

Whilst both the main ingredients are savoury, this is actually a lovely mild and sweet jam, with a stunning autumnal yellow hue (which darkens slightly when kept). It is nice and easy to make as the marrow thickens the mixture quickly ready for popping in a jar quickly - so you don't feel that you need to make huge quantities at a time.

Ingredients: - Makes about 10 1lb jars
  • 6lb diced marrow flesh
  • Juice and grated rind of 4 lemons
  • 12 oz crystal ginger or 1 oz ground ginger - feel free to add ginger to your own taste though
  • 6lb caster sugar

1. Add the flesh to a heavy pan and pour over a little cold water. 
2. Bring to the boil and simmer for about 20 mins until tender. 
3. Drain and thoroughly mash the flesh. Return the flesh to the pan and add the grated rind and lemon juice. Add your ginger. 
4. Bring to the boil and then remove the pan from the heat. 
5. Add the sugar , stirring till disolved and then boil again till the jam is thick, about 20 mins. 
6. Pot in steralised jars and seal as normal.

For such a hearty preserve I think these would suit a chunky, rustic style jar such as our Excellsens jars.
Happy preserving


1 comment:

  1. I have marrows, I have ginger and now I have a great recipe! THANKS and I am a new follower for your lovely blog too!
    Karen @ Lavender and Lovage