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The marrow
is basically a vehicle for the lemon and the
ginger.
Marrows deepen in colour when stored, so jam made late
in the season will be darker than any made earlier.
- 6 lb. (2.7 kg.) diced marrow flesh
- Juice and grated rinds of 4 lemons
- 12 oz. (350g.)
crystallised ginger, chopped, or 3oz. (75g root of dried ginger, or 1oz. (25g.)
ground ginger
- 6 lb. (2.7 kg.) sugar
Place the marrow flesh in a large, heavy-based or preserving
pan and pour on a little cold water. Bring to the boil
and
simmer
for about 20 minutes, until tender. Drain thoroughly
and mash the flesh.
Return the marrow to the pan
and add the grated rind and lemon juice. Add the
ginger.
If using root of dried ginger, place it in a muslin
bag and bruise it thoroughly with a hammer before
adding.
Bring to the boil, remove the
pan from the heat and add the sugar, stirring until dissolved.
Put the
pan on the
heat again and boil for about 20 minutes or until
the jam is thick. If using root of dried ginger,
remove
it before
potting. Pot and seal. |
