Vegetable Marrow Jam

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Preparation info

    • Difficulty

      Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • Enough marrows to weigh 6 lb after being peeled and cored
  • Juice and rind of 2 lemons
  • ¾ lb sugar to each lb of marrow
  • lb preserved ginger
  • 2 oz fresh root ginger

Method

  • Cut marrow into cubes.
  • Place in a bowl and cover with sugar, leaving until the next day.
  • Strain off the syrup and boil with the juice of lemons and fresh ginger (tied in a muslin bag).
  • Cut preserved ginger into small pieces and add with the marrow to the boiling syrup.
  • Boil for another hour or less if transparent sooner.
  • Remove bag of ginger and pour into hot jam jars.