Summer Marrow Marmalade
Prep Time: Approx 50 minutes
Notes: N/A
Grated zest of 2 lemons
Juice of 5 lemons
750g castor sugar or preserving sugar (jam sugar)
1kg peeled and deseeded marrow or courgette finely diced
3 cloves whole

1. Heat the lemon juice and sugar in a wide heavy based pan over a gentle heat, stirring until the sugar has dissolved

2. Add the lemon zest, cloves and marrow and bring the mixture to a rapid boil.

3. Cook for 8 – 10 minutes, and skim off any foaming scum, stir occasionally to ensure that the marrow is not sticking.

4. Reduce the heat to medium – low and simmer for around 20 minutes

5. The marrow should become translucent

6. Test the marmalade at this point, to see if it wrinkles as it cools, if so, the marmalade will set, if not, continue boiling

7. Pour the marmalade into sterilised jars and seal

8. Serve, spread on toast

Serves: 2-3 x 450g jars

Browse Recipes
All Recipes
Browse Recipes By Course
Main Course
Side Dishes
Browse Recipes By Course