Marrow, apricot and ginger jam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | kilograms | Marrow; peeled, seeded and |
| ; cut in to 3cm cubes | ||
| 1½ | kilograms | Sugar |
| 225 | grams | Dried apricots; roughly chopped |
| 2 | tablespoons | Ground ginger |
| 4 | Lemons; juice of | |
Directions
Layer the marrow and sugar in a non-metallic bowl. Cover with a clean tea towel and leave to stand for 2-3 hours.
Put the marrow and its juices in a preserving pan with the apricots and ginger. Slowly bring to the boil, stirring occasionally to dissolve the sugar.
Add the lemon juice and reduce the heat. Simmer for 1-1½ hours until the marrow is translucent and the syrup is thick. Pack into sterilised jars, cover until cool and seal.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.