( Please see the sections on "Hints" and Conversion Tables
|3 Kg Marrow (peeled and cut)
||90 Grams dried root Ginger
|Rind and juice of 4 Lemons
||3 Kg Sugar
|1 ½ litres of water
Time : Approximately 1 1/4 Hours Temperature : Low
Note : The Lemon juice and ginger are necessary to make the jam
"set". If unobtainable, use some fruit with the Marrow to provide
pectin. Crab apples or other sour apples for preference. 1 1/2 Kg of Marrow and
1 1/2 Kg apples.
Method : Cube the peeled Marrow. Put into a colander over a
pan of boiling water. Steam until tender. Grate the Lemon rind. Add this with
the Lemon juice. Put the Ginger in a piece of paper, and beat it with a weight.
When thoroughly bruised, wrap in muslin bag to be placed in pan while cooking.
Boil the sugar and water for 7 minutes. Pour over the Marrow and leave
Pour into a preserving pan and bring slowly to the boil. Cook until the Marrow
is transparent and the syrup is thick.
Makes about 8 cups
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