Tuesday, 30 August 2011

Marrow (Zucchini) and Ginger Jam


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)
4 lemons
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.
    Enjoy!!

    25 comments:

    1. Bravo on another creative way to use over-sized zucchini! I've never heard it called marrow (but I'm in the U.S. so that's no surprise, eh?). I love ginger and would devour this jam. I think bulking it up with zucchini, which takes on the flavor of whatever it's cooked with, is an excellent idea. Many thanks for the recipe.

      ReplyDelete
    2. When I first saw Marrow in the title, I thought you meant bone marrow also, lol. And I certainly would never think to use it up this way! This jam looks so good!

      ReplyDelete
    3. Ah, Marrows, the bane of my life when I was a kid. My mother used to serve up these enormous, watery monstrosities for dinner with rice and other things stuffed inside. Perfectly horrid, but I have had a marrow and ginger jam before and in all fairness, considering it comes from the nasty marrow, it's pretty darn good :D Nice post :)

      ReplyDelete
    4. Wow, how incredibly creative using zucchini and ginger..wonderful recipe Ruth and love your photos too!

      ReplyDelete
    5. Ruth, this looks really unique and delicious! Different flavors of jams have become more and more popular, and I love this one!

      ReplyDelete
    6. I love ginger and zucchini is so wonderfully versatile! I'm definitely going to have to give this recipe a shot. Thanks so much for sharing! Gorgeous photos!

      ReplyDelete
    7. Never would've thought to make a jam out of overgrown zucchini. Great post!

      ReplyDelete
    8. I've never thought of using zucchini in jam, what a cool idea

      ReplyDelete
    9. Well it would never have occurred to me to put zucchini into jam! But your 'ginger jam' looks absolutely beautiful! : )

      ReplyDelete
    10. What a great way to use zucchini! I love ginger and I bet the flavor combo is terrific!

      ReplyDelete
    11. love it!!! i must try this soon. never imagined that a vegetarian marrow ever existed. I love this... seems like a great thing to do to "vegetarianize" a dish.

      ReplyDelete
    12. new recipe for me nice combo jam

      ReplyDelete
    13. I've never heard of marrow in this context before. Still, I love the idea of ginger jam!

      ReplyDelete
    14. Great use for overgrown zucchini...which I invariably end up with when I go all slacker in the garden. ;)

      ReplyDelete
    15. Stunning! Very Brits-ly stunning! It would be nice over a little fresh rye and/or cheese. Charming... indeed!

      ReplyDelete
    16. Hi sweety, i enjoy visiting your both blogs :)
      the recipes are yummy plus the photography is NICE..
      Love ~

      ReplyDelete
    17. Hello Ruth, Thank you for your visit to my blog and leaving a nice comment. I hope you visit again soon, I do look forward.
      I love ginger therefore, I would very much like this jam. Lovely. Blessings, Catherine

      ReplyDelete
    18. What a creative and sweet way to use zuchini!

      ReplyDelete
    19. I think this is a great combination. I pickle zucchini, so I see no reason it can't be used in a jam or jelly. Your jars look gorgeous and I can guess how good this jam would be spread on a muffin. I hope you have a great day. Blessings...Mary

      ReplyDelete
    20. I made my first jam/preserve ever a few weeks ago and I couldn't believe how easy/successful it was! This looks wonderful. I have so many courgettes and accidental marrows at the moment so I'll need to remember this one.

      ReplyDelete
    21. Ah, your jam looks properly set. I made some last year but couldn't find any jam sugar so just hoped the lemons would work - they didn't. I still have several jars of marrow ginger sauce! It is a great way of using up overgrown courgettes though.

      I spotted your blog mentioned, last week, when flicking through a copy of the Julian Graves magazine. I did a double take - well done.

      ReplyDelete
    22. Ginger...? AND.... courgettes?? You. Have just combined two of my very favourite ingredients! Sounds so great and the colour is just so vibrant! I think I am going to make this!

      Cheers,
      Tobias

      ReplyDelete
    23. I'm going to send this recipe to my 82 year old Dad who just made a batch of damson jam and was fretting about what to do with his oversized marrows. Thanks Ruth :)

      ReplyDelete
    24. Thanks everyone!

      Choclette - thanks! I can hardly believe it myself!

      Joanna - that's great. It really is a good recipe, you just need to be sure to boil it up long enough. The first time I made it it didn't set properly and I ended up emptying the jars back into the jam pan and boiling it up again!

      ReplyDelete

    Related Posts Plugin for WordPress, Blogger...