Marrow & Ginger Jam
Similar to Granny Dumplin’s recipe but with apples added to increase the pectin and give a good set.
- 3 lb (1.5 kg) marrow
- 1 lb (500 g) cooking apples
- 2 oz (50 g) root ginger
- Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
- 3 lb (1.5 kg) jam sugar
Peel the marrow, discard the seeds and cut into cubes.
Peel and core the apples and cut the flesh into cubes.
Place in pan and steam until tender and then mash.
Add the lemon juice.
Bruise the root ginger and wrap in a piece of muslin and place in the pan.
Add the sugar, simmer and stir until dissolved. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.
Pot into hot sterilized jars immediately and cover.
Makes about 4 lbs (2 kg) of jam.