Marrow Jam
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 4 lb | prepared marrow | juice of 2 lemons | |
| 3½ lb | granulated sugar | rind of ½ lemon | |
| ginger to taste |
Method
Peel marrow and remove seeds. Cut into small cubes.
Place in a colander over a pan of boiling water and steam until tender.
Drain well, place in a bowl, cover with the sugar, add lemon juice and peel cut into thin strips.
Leave overnight.
Next day add the crushed root ginger tied in muslin or 4 oz preserved ginger chopped finely and transfer to a pan.
Cook slowly until the marrow looks transparent and the syrup is thick. This may take upwards of 30 minutes.
Remove root ginger, if using, and lemon peel. Pot and cover.
This does not keep well as it is inclined to go rather crystalline. However, it is a nice change from the red jams and doubles as an accompaniment to ham or gammon steaks
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty jam.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
