Recipe of the Month - August
At this time of the year, there aren't many gardens without a glut of marrows and courgettes. Pete, our chef, has been putting the Kingcombe crop to good use.
Marrow, Orange and Ginger Jam
Makes: Approx. 1.5kg
Takes: 40-45 Minutes
Keeps-: 6-9 Months
1 Large Marrow (approx. 900g/ 2lb), - Peeled and cut into 1cm pieces
Sugar (equal weight to marrow - approx 900g /2lb)
Juice of 2 lemons
Juice of 1 orange and Zest
40g grated ginger
• Put the marrow pieces and lemon is a preserving pan, or large heavy- based saucepan. Bring to the boil, and simmer for 15 minutes.
• Add the sugar, pectin, ginger, orange juice and zest and heat gently until sugar is dissolved. Turn up the heat to 105C and bring to the boil.
• Leave the jam for 5-10 minutes.
• Ladle into warm sterilised jars, cover with discs with waxed paper, seal, and label. Store in a cool dark place and refrigerate after opening.