I made this recipe yesterday and I’m really happy with how this turned out! The previous batch I made was too sweet for my taste, so I used half-sweet jam sugar this time. Because of the lower sugar content, shelf life is 12 months.
The recipe yielded me a little bit over 3 pint jars, I poured the leftover jam in a small dish and had jam on toast for breakfast and dinner.
1.6 kg marrow/zucchini/courgette
640 gr half-sweet jam sugar (check the bag for directions just in case) or 1.6 kg of regular jam sugar
If jam sugar isn’t a thing where you live, then 640 gr sugar + pectin for not-so-sweet jam or 1.6 kg + pectin for sweet jam
105 ml of lemon juice
1 bag of pectin powder (25 gr)
- Cut the marrow into tiny pieces. I used the chopper that came with my stick mixer. I chose not to bother with peeling them because the skin is perfectly edible but if small pieces of green in the jam bother you, you should peel them.
- Peel and cut the ginger in the same way.
- Put the marrow in a preservering pan with 30 ml of lemon juice, cook on medium heat, stir a lot, until the pieces become soft.
- Add the ginger, sugar, pectine powder and remaining lemon juice. Stir until the sugar is completely dissolved.
- Bring to a rolling boil and let simmer for 15-30 minutes until the marrow is completely soft and the jam has reached setting point (test a drop on a cold plate to check this). Mine was done after 20-25 minutes last night.