Marrows are known by many different names. They are basically overgrown courgettes, although no doubt someone will correct me...
These particular marrows started out as courgettes/zucchini, but when they become overgrown they don't make great eating as a vegetable. Luckily, they do lend themselves to jam making. They are great for adding to ginger jam to bulk it out, and with the right recipe, they are barely detectable as a vegetable. The jam might just as well be called Ginger Jam.
Marrow and Ginger Jam
Recipe adapted from BBC Good Food
Makes around 5 x 400g jars
2 kg marrow, peeled and cut into small cubes
2 kg jam sugar (it contains added pectin to help the jam set)
100 g fresh root ginger, peeled and grated
100 g crystallised or candied ginger, cut into small cubes
Before beginning, wash the jars and lids thoroughly in warm soapy water and then rinse in hot water. Place them on a baking tray in the oven and set the oven to 100°C. By the time the jam is ready to pot the jars will be sterilised.
Using a grater, remove the zest from all the lemon and place in preserving pan. Juice the lemons. Place the lemon shells and pith, and any pips into a muslin bag.
Add the chopped marrow to the preserving pan with 2 tbsp of the lemon juice. Retain the remaining juice for later.
Cook the marrow and lemon juice over a medium heat, stirring all the time, until the pieces are turning translucent and soft. Turn up the heat and boil away any juices and then stir in the rest of the juice, the ginger, the sugar and the muslin bag containing the remaining parts of the lemons. Stir all the time untils the sugar dissolves.
Place a plate in the fridge (this will be used later to test for the setting point).
Bring to the boil, and then simmer for about 30 mins or until the marrow has softened completely and the jam has reached setting point. To test this, spoon a little of the jam onto the cooled plate. Wait 30 seconds or so, and then push it with your finger. If wrinkles form on the surface, the jam is ready.
Pour the jam into the warm jars, and immediately cover with a circle of waxed paper which has been cut to fit the whole surface of the jam, and close the lid. Closing the lid while the jam is warm helps to preserve it.
The jam will keep for up to a year.