Marrow and Ginger
Cooking Apples, peeled, cored and chopped
teaspoon Ground Cinnamon
Remove the seeds from the marrow, cut into small cubes and arrange a layer in a
large bowl. Sprinkle with salt and
repeat the layers until the marrow is used up. Cover and leave in a cool place
for 24 hours.
Drain and rinse the marrow well, then dry on kitchen paper.
Place all the ingredients except marrow and sugar in a large saucepan, gradually
bring to the boil then reduce the heat and simmer for 30 minutes,
stirring from time to time.
Add the marrow and sugar then simmer for 1 hour, stirring occasionally.
Meanwhile, prepare the jars (see notes below).
Spoon the hot mixture into warm jars (see notes below) cover, seal and label.
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid.
in a cool dark place for 2-3 months before consuming.