Marrow and Ginger Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
Zucchini, 1.400KGGranulated Sugar, 920 grams Ginger Root, 40 grams gratedOranges, 1 juice and peelLemons, 2 fruit juice and peel
Method 1. Place the courgettes in a large bowl and sprinkle over about 450g of the sugar. Leave overnight.
2. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
4. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
Number of Servings: 64
Recipe submitted by SparkPeople user JWOURMS.
2. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
4. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
Number of Servings: 64
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 61.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g