How to make Marrow Jam, an easy and tasty jam for Beginners to create. Marrow Jam is a great Jam to make and tastes surprisingly sweet and fruity. Yet with a hint of spice created by using the ginger. It is a lovely jam that is easy to make while also being a bit different.
It is also a great way to use up the overspill of summer marrows.
I was really surprised at the results the first time I made this. Even my sister liked it and wanted to make it.
How I Discovered Marrow Jam
I only discovered marrow jam recently when I gave one of my marrows to my mum to give to her neighbour.
When mum said what the neighbour was going to make my reaction wasn’t very positive. In fact, it went something like this: “Marrow Jam?! Oew Yuk! That sounds awful. Gross.” Or words to that effect.
But, I had a huge marrow sitting on the side and nothing much to do with it. It had won first prize in the marrow section in two shows. Now it sat with no purpose. Too big for one person and not able to freeze it, what to do.
I know, I will make that jam. A quick search came up with several options. This recipe is my own, though, as I didn’t have the ingredients needed for any of the others, nor the time nor inclination to marinate the pieces overnight.
Marrow Jam, An Easy Yet Tasty Jam for Beginners
Ingredients for a Softer Jam:
- 2lb of marrow chunks about 2.5cm to 3.5cm square (doesn’t have to be exact)
- 1lb of granulated sugar
- 1lb of jam sugar with pectin
- 1 lemon (wash to remove the wax)
- 70g of fresh ginger that has been peeled and shredded into tiny bits. (This amount of ginger is enough to taste but not too strong, you may wish to add or remove some depending on how strong you want it. Remember, it gets stronger with time. I’d make some and see what you think then adapt the recipe to your own tastes.
Ingredients if you want a Firmer Jam:
If you prefer your jam to set more firmly then the best thing to do is use the full 2lb of jam sugar with pectin or add pectin to your normal sugar.
Also, you will need to add more lemons between 2 to 3 extra.
The Equipment Needed
Jars and lids (I used 7 small ones) sterilised and warmed
spoon or spatula for stirring
Thermometer or other testing equipment for setting
muslin bag if you have one
Saucepan or maslin pan
Chopping board and knife
Cheese grater or something to shred your ginger
Lemon squeezer
Jam funnel
Fruit Pectin Levels of Marrows
I’m not keen on the test for pectin height in fruit as it seems to involve methylated spirit’s which is not something I usually have kicking around the house. As marrows are basically soft and mostly water, I am running with them being LOW on pectin. So you will need to add pectin to your recipe.
The Jam Making Difficulty
By keeping the ingredients simple and even the difficulty of this jam is Easy Beginner to Lower Intermediate.
Instructions for 7 Small Jars of Marrow and & Ginger Jam
Preparation:
Cut your marrow and clean out the seeds and gunk. Cut off all the outside green bits. Then chop your marrow into small squares. 2.5cm (1 inch) approx.
Peel and shred your ginger.
Weigh out your sugar.
Squeeze your lemon(s) and put their juice into a bowl. Keep back everything else including the pips and pop into a muslin bag if you have one, tie it .
Cooking:
- Pop some of the juice and you marrow squares into your pan. Heat them on medium and stir to stop them from sticking and to make sure they get evenly cooked. Your cubes are ready for the next stage when they are soft and semi clear. You can see when they change. Cook on simmer until they are soft and the water has evaporated.
- Next add in your ginger and some of your sugar and stir it in. Once melting in continue to add your sugar until you have used it all. Add your juice and muslin bag full of your pips skin and zest. No muslin Bag, no problem: If you don’t have a bag do not put in the pips but only the skin pieces. You will have to scoop them you with a spoon later.
- Now bring everything to the boil and simmer. Your marrows will need to soften fully. This should take between approximately 10 and 20 minutes if you have a decent oven. (mine takes forever!)
- Make sure your jam has reached its setting point by testing.
- Once at the setting point, your jam is ready to pop into your preheated jars. Pop on the leads and leave to cool down.
- If you can resist leave the jam for a few weeks for the flavour to intensify.
Evaluation of the Final Marrow Jam
This jam, using the ingredients above is a softer jam. I found I was a bit too impatient and although I left the fruit to break down and go translucent when I poured the jam into the jars some were more like jelly and others like jam. I think I should have mashed the fruit at a later stage so that it was more even.
My hob is old so it takes forever to boil out the water and get to the setting point, so I tend to bend a few guidelines from time to time.
My End Result
Wow! A great result, what a pretty golden colour in spite of my naughty mashing. Actually, it tastes OK. Better than OK in fact. My recipe is quite sweet. Although, my sister said not too sweet for her – Yay!
You can really taste the ginger even though it has not been left to rest for a few months to strengthen.
My sister laughs at me for skimping on the lemons as of course, their acid helps the pectin work. And, the peel and seeds are high in pectin.