Easy Marrow Jam Recipe (With Ginger And Lemon)

This easy marrow jam recipe is the best way to use those overgrown garden courgettes!

I was skeptical when my mum first suggested using a vegetable to make jam, but I’m 100% converted! This is one of my all-time favorite jam recipes, and I only wish I had made more before the growing season was over! Rest assured, it doesn’t taste at all like there are vegetables in it!

The marrow becomes a silky carrier for a delicate and sweet lemon and ginger flavor that is divine served with cheeses but equally slathered on hot, buttered toast! I’m already planning to use this jam for my birthday cake I love it that much!

What is a marrow?

Marrows are just overgrown courgettes or zucchini. They can be really heavy, weighing several kilos, and the skins of marrow can be quite thick and have a slightly bitter taste.  

Ingredients

If you have a huge marrow, you can easily double the recipe. Remember to use the same ratio of preserving sugar to marrow. 

2lb/ 1 kg Marrow – I used one giant marrow, but you can also use several smaller or even courgettes/ zucchinis if that’s what you have.

60g Fresh ginger root – Root ginger adds a delicious yet delicate warmth that compliments the tangy lemon flavor.  You can, of course, omit it if you’re not a fan of ginger!

4 Lemons – Some recipes call for using the whole lemon, but I found it unnecessary and included only the juice and lemon peel.

2lb/ 1 kg of Jam sugar – you can also use caster sugar and add pectin; marrow i naturally low in pectin.

You will need:

Jam jars with lids  that will hold roughly 1 quart / 1 liter of jam  

A preserving pan, large saucepan, or heavy-based pan.

A jam thermometer or food-safe thermometer

A small saucer to do a wrinkle test

Method

1.Place a small, clean saucer in the fridge; you will use this later to do the saucer test, which will help ensure that your jam has reached setting point. 

2. Wash jars and lids in hot, soapy water and place in a warm oven at 100°C / 210°F to dry. You can also sterilize them by placing them in a pot of boiling water for five minutes before carefully removing them with a tong. 

3. Wash and dry your lemons before using a fine grater to remove the rind. Juice the lemons and remove any pips from the juice.

4. Peel and finely grate the ginger.

5. Peel and chop your marrow into small pieces, about the size of sugar cubes, and place them in a large saucepan over medium heat with a tbsp of the lemon juice. 

6. Cook the marrow until it has softened, and most of the liquid has evaporated. 

7. Add the rest of the juice, ginger, lemon peel, and jam sugar or sugar mixture if using. Mix thoroughly until the sugar dissolves, then bring to a full rolling boil. 

8. When the mixture has reached 105°C / 220°F, it will have reached the setting point.

-You can also test for a good set by placing a spoonful of the jam mixture onto the chilled saucer. Let the jam cool in the fridge for a minute and then drag your finger through, and if the jam wrinkles, your jam has reached setting point and can be removed from the heat.

It usually takes about 10-15 minutes to reach setting point.

9. Use a jam funnel or carefully spoon the jam into the jars while still hot. Fill to the top and secure the lid. 

Serving suggestions

The delicate flavour of marrow jam makes it a perfect addition to a charcuterie board, but it’s also delicious served with cream cheese on freshly baked scones or simply hot, buttered toast! Im planning to bake a Victoria sandwich cake for my birthday this year and will definitely use this jam between layers! The only thing with this jam is that it’s one of those that’s hard to resist eating with a spoon… 

Variations

• There are many variations of this recipe. I’ve added lemon zest to the jam to enhance the lemon flavor, so it almost tastes like a lemon marmalade with a hint of ginger. Though marrow is the main ingredient of this jam, it adds no noticeable flavor! 

• You can, of course, use courgettes or zucchinis for this recipe, but often, marrows are not as expensive.  They can also be quite huge and bothersome to use up if, like me, you often forget to keep an eye on your harvest only to discover these giant marrows! 

• Marrow is low in natural pectin, but this jam is helped by the pectin content of the lemon rind and pectin in the jam sugar. Some recipes call for adding the whole lemon skins and pips to a muslin bag and boiling them along with the jam, but I found it unnecessary!

• I enjoy this chunky jam, but you can easily puré the cooked marrow in a food processor if you prefer a smooth consistency. I made both versions but, unfortunately, never tasted the smooth version because of a sticky accident involving a two-year-old.  For both versions, cook the marrow first to remove most of the liquid and check the setting point before pouring it into your jars.

Storage

Store in a cool, dark place for up to a year.

If you enjoy jam making, you’ll love these simple recipes.