MARROW AND GINGER JAM


Ingredients

1 Marrow (approx. 3 lb (1.4kg)
4 tbsp (60ml) Water
3 1⁄4 lb (1.5kg) Sugar
Juice of 1 Lemon
2 oz (50g) Bruised Root Ginger
4 oz (110g) chopped Crystallised Ginger
1 Bottle Certo

marrow jam


Method
  • Peel the marrow discarding the skin and seeds, cut up finely.
  • Place the marrow in a pan with the water and simmer, covered, for 20 minutes.
  • Root ginger should be tied in a muslin bag and placed in a pan together with sugar, cooked marrow, chopped crystallised ginger and lemon juice; mix well and heat gently stirring occasionally, until the sugar has dissolved.
  • Bring to a full rolling boil and boil for 3 minutes.
  • Remove from the heat, take out the muslin bag and stir in the Certo.
  • Allow to cool to prevent the fruit from floating.
  • Pot and cover in the usual way.

MAKES 5lb OF JAM