Norfolk Marrow and Ginger jam
- 4 unwaxed lemon
- 1.8kg Norfolk Marrow peeled and cut into sugar-cube-size pieces
- 1.8kg jam sugar (with added pectin)
- large knob fresh root ginger, about 85g, peeled and shredded
- A traditional way to use up Norfolk marrows, or Norfolk courgettes, that have grown too big for their boots
- Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the Norfolk marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
- Bring to the boil, then simmer for about 12-18 mins or until the Norfolk marrow has softened completely and the jam has reached setting point. Pot the jam into warm jars. The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.
Norfolk marrow are available in our Norfolk veg Box and our Norfolk Mixup Boxes. so make the most of our Norfolk veg delivery and norfolk vegetable box delivery, norfolk fruit box ,remember our deliveries are free