Taken from The Great British Vegetable Cookbook by Sybil Kapoor (£25; National Trust)
Method
First tackle your marrow: cut off its ends, then cut through the middle and set each half upright on one end before slicing off its thick skin. Quarter the peeled marrow lengthways and cut away and discard the seeds. Finally, cut the flesh into 2cm/1in cubes and weigh
Place the cubed marrow in a large mixing bowl with the sugar. Mix thoroughly. Use a julienne zester and finely zest and juice one lemon. Add to the sugared marrow. Cover and leave overnight – by morning, it will be swimming in liquid
The next day, scrape everything into a preserving pan. Roughly bash the root ginger with a rolling pin. Wrap the ginger into a square of muslin and tie into a bag. Place in the sugary liquid. Squeeze the juice from the remaining lemons and the grapefruit half and add to the pan
Sterilise your jam jars by washing them in hot soapy water, rinsing in very hot water, and then placing them in a cool oven, fan 130°C/gas 1 to dry. Alternatively, wash in the dishwasher, then leave to dry with the dishwasher door partially open
Clip a jam thermometer to the preserving pan. Set over a medium heat and stir regularly until all the sugar has dissolved. Bring slowly up to the boil and boil steadily until the marrow looks transparent and the syrup has really reduced and thickened – it should reach a little over 106°C/220°F on the thermometer. Discard the ginger. Pour into the hot sterilised jars. If using screw-top lids, wait until cold, then cover. Otherwise, cover with waxed paper discs and transparent covers.
Ingredients
- 1kg/2lb 3oz peeled, seeded and diced marrow
- 625g/1lb 6oz preserving sugar
- 3 lemons
- 15g/½ oz peeled root ginger
- ½ small white grapefruit, juiced
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Jessica Ennis-Hill just combined lemon yellow trousers with the 2025 summer nail trend we'll be jumping on
Dame Jessica Ennis-Hill's outfit was pure summer and we love the contrast of her pastel yellow trousers and vivid orange nail polish
By Emma Shacklock Published
-
Charlotte Hawkins' lemon jumper is fun, fruity and making its way into our wardrobe
Charlotte Hawkins has shown that polka dots and stripes aren't the only patterns we could be wearing to add brightness to spring outfits
By Emma Shacklock Published
-
Holly Willoughby’s lemon yellow bandana dress is the alternative to florals worth noting
A pair of practical chunky boots finished off her look perfectly
By Charlie Elizabeth Culverhouse Published