I’m very excited about this years harvest, both out in the suburbs and on my plot – I bought 24 jam jars from Lakeland – that’s jam dedication.
Marrow and ginger conserve
This recipe called for 4 lb of marrow/courgette – now if 4lb of marrow isn’t going to rid you of your glut then really there is no hope for you – stop growing so many courgettes!
As usual I half read the instructions for making marrow and ginger conserve, and realise half way through its a long recipe to make, and I didn’t have enough sugar – oh well!
- 4 lb marrow/courgettes
- 3lb sugar
- 1/2 cinnamon stick
- juice and peel of 4 lemons
- inch 1/2 fresh ginger
- 4oz crystallised ginger
- Peel and chop marrow – removing the seeds, then steam for 25 minutes.
- Add juice of 4 lemons to large bowl, place peel, fresh ginger and cinnamon in a muslin bag and pop in bowl – then add marrow, and sugar and gently mix. Cover with clingflim and leave for 24 hours.
- Place mixture, including muslin bag back in the pan. Heat until sugar dissolved, then bring to the boil.
- Boil for 20-30 minutes or until setting point is reached
- remove from heat and add chopped crystallised ginger – give it a stir
- leave for 15 minutes then transfer to sterilised jars (I used eight 8oz jars)
- Always sterilise more jars than you need as you can guarantee you will need more jars than it recommends
- 4lb is a looooot of courgette/marrow
- This is possibly too much jam for one person – but what a lovely gift!!!
- This jam doesn’t count as one of your five a day!
- I still haven’t reached setting point on a cold plate!
- Jam making is sticky, don’t be surprised if you wake up with sticky elbows!
I feel quite sad this was the last of my courgettes of 2013 – thank you dear courgette fairy (dad) for starting these off for me – the jam will be in the post!