Rooted in the gardening tradition of the British Isles, this jam is made by slow-boiling overgrown marrow with ginger and lemon in sugar. The marrow turns translucent once it is ready for the jar.
Peel the marrow and cut it into large cubes, toss with the sugar, cover in a wide bowl and let it macerate for 2 hours; the marrow will release its own juice during this time.
Transfer the macerated marrow and its liquid to a wide pot, add the grated ginger, lemon zest and lemon juice, and boil hard until the marrow turns translucent, about 60 minutes.
For the set test, drop a spoonful onto a chilled plate; if it wrinkles when pushed, it is ready. Ladle into sterilised jars while hot, seal tightly and leave upside down to cool.
Sterilise the jars in boiling water and dry them fully before filling with hot jam; a damp jar invites mould. For the set test, a spoonful on a chilled plate should wrinkle when pushed with a finger, otherwise keep boiling.
Using ground dried ginger instead of fresh gives a milder aroma; halve the amount in that case, since dried ginger leaves a more concentrated flavour.
Admin DadaGastro · verified in test kitchenBu reçeli ilk kez yaptım, kabağı 2 saat yerine 3 saat dinlendirdim çünkü işim çıktı, sonuç yine de gayet iyi oldu. Kaynatma aşamasında 60 dakika tam kararında, tabakta kıvam testi ilk denemede tuttu, kavanozlar hiç bozulmadı.
Kabak etinin şeffaflaşması gerçekten güzel bir görüntü veriyor, zencefilin keskinliği tatlılığı güzel dengeliyor.
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