Ingredients

• 1.5kg/3lbs of marrow (after peeling and de-seeding)
• Finely grated rind of 2 large lemons + juice
• 40g/1.5ozs root ginger
• 1.5kg/3lb granulated sugar
• 15g/½ oz butter

Instructions

1. Cut the marrow into small squares and steam for 20mins.
2. Turn into a bowl and add the lemon juice and rind, and the ginger crushed and tied in a muslin bag.
3. Add the sugar.
4. Cover the bowl and leave to stand for 24 hours.
5. Transfer to a large saucepan and heat slowly stirring all the time until the sugar dissolves.
6. Bring to boil steadily for 30/45 minutes or until the marrow is almost transparent and the syrup is thick.
7. Draw the pan away from the heat and add the butter to disperse the scum.
8. Remove the ginger and pot and cover the jam.
9. If you like the jam to taste more of ginger add ¾ lb of chopped, crystallized ginger when you transfer the contents to the saucepan.

Notes