Marrow & Ginger Jam

 

 

 

1 Large Marrow (approx. 3 lbs)

4 tbsp Water

3 ¼ lbs Sugar

3 tbsp Lemon Juice (1 Lemon)

2 oz Bruised Root Ginger

4 oz chopped Crystallised Ginger

1 Bottle Certo

 

 

1.         Peel the marrow discarding the skin and seeds, cut up finely.

 

 

2.         Place the marrow in a pan with the water and simmer, covered, for 20

minutes.

 

 

3.         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.

 

           

4.         Bring to a full rolling boil and boil for 2 minutes.

 

 

5.         Remove from the heat, take out the muslin bag and stir in the Certo.

 

 

6.         Allow to cool to prevent the fruit from floating.  Pot and cover in the

usual way.