M
arrow jam is not only economical, but also delicious and quick to make. I personally enjoy it on buttered wholemeal toast, hot crumpets, or rye crackers. In fact, it can even be used as a delectable filling for a courgette Victoria sponge-style cake, especially when topped with a lemony cream-cheese icing.
The incredible inspiration behind this recipe is Pam “The Jam” Corbin. She taught jam-making at River Cottage, where I used to work, and continues to be one of my heroines. Today’s recipe is influenced by her techniques. While Pam uses jam sugar with pectin to help the jam set, I’ve decided to use honey as a sweetener instead. Honey not only adds a wonderful floral taste, but also provides important nutritional elements, which I believe are essential in sweet treats. To assist with the setting of the jam, I’ve included an entire pectin-rich lemon, including the rind and skin, in the mixture.
Marrow, Honey, and Ginger Jam
Marrow jam is a delightful way to preserve an abundant crop, creating an economical and nourishing sweet treat. Although my household doesn’t consume much jam, when I do make it, I often share it with friends and family. It makes a lovely gift upon arrival and feels like a generous way to share a bountiful harvest.
The addition of translucent strands of marrow in the jam provides it with body and an intriguing texture. Alternatively, you can use two spent lemon rinds that have already been squeezed instead of the whole lemon.
To sterilize the jar(s), begin by washing it in very hot water, then drain and place it on its side in a cold oven. Preheat the oven to 150C (130C fan)/300F/gas 2. Once the oven reaches the desired temperature, turn it off and leave the jar inside until you’re ready to fill it.
To sterilize the lids, place them in a pan of water and bring it to a gentle boil. Turn off the heat and leave the lids in the water until they are needed.
About 500g
680g marrows (or overgrown courgettes), peeled
70g fresh ginger
1 organic unwaxed lemon
2 x 340g jars honey, or sugar
Begin by placing a saucer in the freezer. Grate the marrow into a heavy-based pan and grate in the unpeeled ginger. Finely chop the lemon, including the skin, and add it to the pan. Set the pan on a medium-high heat, cover it, and bring it to a boil. Cook, stirring, for five minutes, then add the honey. Bring the mixture back to a rolling boil and cook for approximately 10 minutes, or until the mixture becomes glossy and starts to thicken.
Retrieve the plate from the freezer, place a teaspoon of jam on top, and return it to the freezer for two minutes. Turn the plate on its side: if the jam runs slowly, it is ready; if not, continue cooking for a few more minutes and test again (repeat as necessary).
Once the jam is ready, pour it into a sterilized 500g jar, seal it, and allow it to cool. Remember to refrigerate the jam once opened and consume it within six weeks.
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