General Chat

So, I sacrificed another of my spaghetti marrows and made some marrow and ginger jam from a recipe a friend gave me. She said that she had never managed to get it to set properly but thought I might be able to. Of course, mine didn't set either so now I have quite a lot of runny but delicious marrow and ginger jam to use.

So far I have thought it might make a quite sumptuous jam tart, would go under a sponge, either baked or steamed, round a boiled baby (bolster), or in a bread and butter pudding.

Any other suggestions gratefully received.

Sounds lovely.

You coud try.............

As a sauce over ice-cream.....

As a coating for small dumplings, steamed or baked.

Whipped into milk for a tasty milk shake or frozen for your own home-made ice-cream.

Marrow milk shake, now there's a thought.

The dumplings were covered by the boiled baby, that is a big suet bolster, except. I don't put any fat in them.

It probably would be good over ice-cream, thanks for that one.

Marrow ice-cream is also one to conjure with. I have found that ice-cream needs alcohol to stop it freezing too hard, it goes down well at the village lunch anyway! What alcohol goes well with marrow? That liqueur that tastes of melon I suppose.

I have drained off a lot of the juice, added some more sugar and lemon juice and boiled it up again.

so did the second boiling work??


I usually give jams and jellies a second boil if they haven't set the first time.

I think it is better now but that marrow will not ever be a very together jam.

Have reduced the liquid so i have some syrup for something that I need to think of.


There are thousands of raspberries to come, aubergines, tomatoes, not to mention the blackberries. Serves me right I suppose!