Marrow/Zucchini Jam

• 6lb marrow (prepared)
• 6lb sugar
• rind and juice of 4 lemons
• 3 oz dried root ginger

Cut the peeled marrow into cubes, place it in a steamer and steam until cooked or just tender.
Put it into a bowl and add the grated lemon rind, the lemon juice and the bruised root ginger.(To bruise the ginger, put it in a piece of clean paper, place it on a hard surface and beat it with a weight.
It should be put in a small muslin bag and removed after cooking).
Add the sugar and leave for 24 hrs. Place in a preserving pan, heat carefully until all the sugar has dissolved and cook until the marrow is transparent and the syrup is thick.
Test for setting point.
Yield 10lbs.

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