Marrow Jam

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb diced marrow
  • 5lb sugar
  • Ground ginger (optional)
  • 1 pint apple juice (made from windfalls, cores, skins and all, and as little zvater as possible)


    Overnight, in a big bowl, stand the diced marrow covered with 4lb sugar. Next morning add the apple juice, and the remaining sugar. Boil until the marrow is cooked and slightly transparent (about forty-five minutes). Pour into jars and cover as usual.