Marrow and Ginger Jam.

Ingredients for making 4-5 x 340g jars

1.5Kg Marrows, peeled and chopped into 1cm cubes
1.5Kg Jam sugar with added pectin
200g crystalized ginger – chopped
2 unwaxed lemons
Making your marrow and ginger jam

Put the marrow and the sugar into a non-metallic bowl in layers – so layer of marrow followed by a layer of sugar, and leave, covered, for a couple of hours or overnight if possible.
Put the mixture into the preserving pan along with the ginger, and the grated rind and juice of 2 lemons
Bring to simmer gently and keep stirring until the sugar has dissolved.
Bring to the boil and boil rapidly until setting point has been reached (usually about 4 minutes), remove from the heat immediately after the setting point has been reached.
Allow to cool for 5 mins and stir gently before potting into sterilised jars.
- Allotment Gardener - Marrow and Ginger Jam:

OR:
1.4kg large courgettes, or marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
1.8 kg sugar
25 g ginger, grated
rind and juice of 2 lemons, thinly peeled
rind and juice of 1 oranges, thinly peeled

1. Place the courgettes in a large bowl and sprinkle over about 450g of the sugar. Leave overnight.

2. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices.

3. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.

4. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
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