Marrow, ginger and cardamom preserve

Marrow, ginger and cardamom preserve

By
From
Slow
Makes
500 g
Photographer
Tara Fisher

I always have marrows in the garden, mostly because I never seem to get through the amount of courgettes I plant each year. This fantastic recipe is how I use them all up. I’ve got so many I think I’m going to start looking like one, at this rate. Carrots for next season, I think.

Ingredients

Quantity Ingredient
2kg marrow
1.5kg granulated sugar
50g fresh ginger
10 green cardamom pods

Method

  1. Peel and deseed the marrow, then cut it into rough dice and place it on a tray. Sprinkle the sugar over the marrow, cover with clingfilm and place another tray on top, with a small tin on top of it to weight it down. Place in the fridge and leave overnight.
  2. The next day, place the marrow, sugar and any juices into a large saucepan and bring to a gentle simmer over a medium heat. Cook until the marrow is translucent – about 1 hour.
  3. Peel and grate the ginger, split the cardamom pods and scrape the seeds out. Add both to the saucepan and continue to cook for 5 minutes. Remove from the heat and allow to cool slightly. Pour into clean, sterilized preserving jars. Seal and allow to cool completely before using. It will keep unopened for 2–3 months, and for 2 weeks in the fridge once opened.
Tags:
James Martin
Saturday Kitchen
slow cooking
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