Marrow Ginger

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/3 kg prepared marrow
  • 4 lemons
  • 3 oz/75g root ginger
  • 6lb/3 kg sugar


A very large marrow will be needed to yield enough prepared flesh, but the quantities may be halved if preferred. Peel the marrow, remove seeds and pith and weigh the flesh. Cut into neat cubes and steam until just tender. Put into a bowl with the grated rind and juice of the lemons. Bruise the ginger and tie in a piece of muslin to suspend in the bowl. Stir in the sugar. Leave in a cool place for 24 hours. Put all the ingredients into a pan and stir over low heat until the sugar has dissolved. Cook gently until the marrow cubes are transparent and the syrup is thick. Discard the ginger. Pour into hot jars.

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