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Marrow Jam Recipes


Marrow Jam 1

6 lbs sugar
6 lbs marrow
3 lemons or limes
1 1/2 oz root ginger
Cooking Instructions:
Peel the marrows and remove the soft pippy inner parts. The ideal marrows should be firm and slightly tough. Cut the marrows into small pieces - about 2 cm square (1 inch square). In a preserving pan, add the lemon juice, sugar and the grated rind of one lemon to the marrow chunks. Leave to stand for 24 hours. Bruise the ginger well- beating it with a rolling pin is effective. Put the bruised ginger into a muslin bag (or jelly bag) and drop it into the marrow pan. Cook over a moderate to high heat until the marrow chunks are all transparent and the juice becomes sticky and thick. Remove the scum from the surface and take out the ginger in its bag. Allow the jam to cool before pouring it into prepared jars.
Marrow Jam 2

8 lb. marrow
Rind and juice of 4 lemons
6 lb. sugar
Cooking Instructions:
Peel the marrow and remove pith and seeds. Dice the marrow - it should weigh 6 lb. Put in a steamer and cook until just tender. Leave the cooked marrow in a bowl, and add the lemon rind and juice, together with the sugar. Cover and leave for 24 hours. Boil the marrow over gentle heat until the sugar has dissolved. Continue cooking until the marrow is transparent and the syrup thick.
Courgette (Marrow) and Ginger Jam

1.4 kg large courgettes, or marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
1.8 kg Sugar
25 g fresh ginger root, grated
Rind and juice of 2 Lemons, thinly peeled
Rind and juice of 1 orange, thinly peeled
Cooking Instructions:
Place the courgettes in a large bowl and sprinkle over about 450g of the sugar. Leave overnight. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
Marrow and Ginger Jam 1

4lb marrow (weight after preparation)
4lb sugar
1oz root ginger
Thinly peeled rind and juice of three lemons
Cooking Instructions:
Peel the marrow, remove the seeds and cut the flesh into pieces about 1/2 inch square. Weigh, place in a basin, sprinkle with about 1lb of the sugar and allow to stand overnight. Press or "bruise" the ginger with a weight to release the flavour from the fibres, tie it up in a piece of muslin with the lemon rind and place in a pan with the marrow and lemon juice. Simmer for 1/2 hour, add the rest of the sugar and boil gently until setting point is reached and the marrow looks transparent. Remove the muslin bag of ginger and pot and cover the jam in the usual way.
Marrow and Ginger Jam 2

4 lbs. peeled and seeded summer squash or zucchini
Juice and very thinly pared peel of 4 lemons (or limes)
3 whole cloves
1-inch piece of fresh ginger root, peeled and bruised
6 c. sugar
4 tablespoons crystalized ginger, chopped
Cooking Instructions:
Put the squash in the top part of a double boiler. Half fill the bottom part with water and bring it to a boil over moderate heat. Put the top part in place, cover, and steam the cubes for 20 to 25 minutes, or until they are just tender. Remove the pan from the heat. Transfer the squash to a large mixing bowl and add the lemon juice. Put the lemon peel, cloves and bruised ginger in a small cheesecloth bag and add it to the bowl. Add the sugar and mix it in thoroughly with a large spoon. Cover the bowl and leave the mixture for 24 hours. Transfer the contents of the bowl into a preserving pan or large saucepan. Put the pan over low heat and stir constantly until the sugar has dissolved. Then stir in the crystalized ginger. Increase the heat and boil the jam until the squash is transparent, the syrup thick, and setting point is reached. Remove the pan from the heat. With a slotted spoon, lift out and discard the cheesecloth bag. Ladle the jam into warm jars, cover and label, and store in a cool place.
Marrow, Apricot and Ginger Jam

1 3/4 kg Marrow, peeled, seeded and cut in to 3cm cubes
1 1/2 kg Sugar
225 g Dried apricots, roughly chopped
2 tbl Ground ginger
4 Lemons, juice of
Cooking Instructions:
Layer the marrow and sugar in a non-metallic bowl. Cover with a clean tea towel and leave to stand for 2-3 hours. Put the marrow and its juices in a preserving pan with the apricots and ginger. Slowly bring to the boil, stirring occasionally to dissolve the sugar. Add the lemon juice and reduce the heat. Simmer for 1-1 1/2 hours until the marrow is translucent and the syrup is thick. Pack into sterilised jars, cover until cool and seal.
Vegetable Marrow Jam

8 cup Vegetable marrow
8 cup Sugar
¼ cup Preserved ginger
2 Lemons
Cooking Instructions:
Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and cut into 1/4 inch blocks. Put into bowl with sugar, grated rinds, lemon juice and ginger cut into small pieces. Put skins of marrow and seeds into pan, cover with water and boil for 1/2 hour, strain. Allow 1/2 cup of this liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24 hours. Place contents into preserving pan and boil, stirring constantly, cook until marrow is transparent and will set in 45 minutes to one hour. Pour into jars.
Banana and Marrow Jam

1 lb (450 g) Bananas (without skins)
1 1/4 lb (750 g) Castor Sugar
Juice & rind of 1 Orange
Juice & rind of 2 Lemons
1/2 pint (300 ml) Water
1 lb (450 g) hard Marrow (when cut up)
Cooking Instructions:
Peel the marrow and remove the seeds, etc., then cut it into cubes, and weigh. Put into a basin and sprinkle with the sugar, then leave until the next day. Turn it into a pan (with the liquid it has made) and cook slowly until the sugar has dissolved. Bring to the boil, remove the scum and boil for 30 minutes. Peel and weigh the bananas, cut into cubes and add to the jam with the grated rinds and juices of the Orange and Lemons, also the water. Bring to the boil again, and continue boiling until the jam is sufficiently thick.
Plum and Marrow Jam

500 g marrow, peeled, seeded and chopped
1 kg preserving sugar
1 kg Plums, halved, stoned and chopped
Cooking Instructions:
Place the marrow in a bowl with a third of the sugar. Toss to coat and then leave to macerate for 15 minutes. Place the plums in a large, heavy-based saucepan with the remaining sugar. Mix in the macerated marrow. Bring to a boil and simmer for 1-1 and a half hours, stirring occasionally and skimming off any scum with a spoon. To test the jam, spoon a little of it onto a plate and allow to cool for two minutes. Pull a finger through the jam - if a line remains between the jam, the jam is ready. If not, continue simmering, then test again. Once the jam has reached the desired consistency, spoon into hot sterilised jars, cover with waxed paper discs, allow to cool, then cover tightly.


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