Finally, A Marrow recipe that's Nice!

Having a plentiful supply of overgrown cougettes because we'd been away for a few days, I have been searching for a way to use them. However, I HATE MARROW with a passion, and only grow one green and one yellow plant for TOH as he complains if he misses out on his courgettes-and-crispy-bacon-on-toast on the odd occasion he fancies it...

I hate wasting things though, so I've tried different ways to use them up with little succes so far. No matter what I do, they always end up tasting like the watery, grey mushy slime I remember being forced to eat as a child   

But, I've tried a recipe for, of all things, jam, and it's turned out really well - I even had some on my toast this morning 

The secret seems to be the large lump of grated fresh ginger that goes in with the marrow, which adds a strange heat and piquancy and changes the taste of the marrow altogether. The taste is hard to describe - the recipe I used was an American one from the All Recipes website, where you cook and puree the marrow first - but I'd recommend giving it a go if you have a giant courgette/marrow surplus, even if you can't stand them!

This is a recipe I've used in the past- can't remember where I got it from, but it makes a good jam! 

Ingredients
6lb x Marrow peeled, seeded & diced (1x1inch cubes).
6lb x Jam sugar
4 x Lemons, zested & juiced.
3oz x Root Ginger, chopped & bruised (bashed with a rolling pin to release the natural ginger oils).

Method
Layer the diced marrow with the sugar and leave overnight.
Place marrow & sugar mixture into a preserving pan.  Add lemon zest & juice.
Tie the bruised ginger root in muslin, and add to the pan.
Bring the mixture to the boil & simmer for 3 to 4 hours (or until setting point is reached).  Strain & pot as usual.

I did a marrow and lemon jam a few years back and I make marrow and ginger chutney which is nice.