Marrow and Ginger 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