Page 10 - Veggiefood Presentation

Marrow & ginger jam

Ingredients Method

4 unwaxed lemons Pare the zest from the lemons with
1.8kg marrow peeled and cut into a peeler, then juice them, keeping
sugar-cube-size pieces the juice, shells and any pips. Tie
1.8kg sugar
Large knob fresh root ginger, about the shells and pips into a muslin
85g, peeled and shredded bag. Put the marrow into a
tablespoons chia seeds saucepan with 2 tablespoons of the
120ml apple juice lemon juice, then cook on a
175g blueberries medium heat, stirring often, until
3 tablespoons acai powder the pieces are turning translucent
1 tablespoon fresh squeezed lemon and soft but not mushy. Bubble off
juice
1-3 tablespoons maple syrup (to taste) any juices before stirring in the
sugar, the rest of the juice, the zest,

ginger and the muslin bag. Stir until
the sugar dissolves.

Bring to the boil, then simmer for
about 10-15 mins or until the
marrow has softened completely
and the jam has reached setting

point (see Tips, below). Pot the jam
into warm jars (see below). The
flavour of the jam will mature and
intensify over the next few months,
so tuck it away in a dark, cool place.