Marrow Jam (Ulster)

Northern Irish newspaper columnist and cookbook author Florence Irwin gives three different recipes for marrow jam, all flavoured with "green root ginger" and "cayenne pods" (kept whole and removed before canning), suggesting that this unusual preserve could function as a substitute for chutney alongside cold roast meats and other appropriate preparations. It's also good on toast or crackers.

8-10 medium green or yellow zucchini, or a combination of both, peeled, seeded, and diced
3 Tbsp. fresh ginger, peeled, grated
1 lemon, freshly squeezed
1 Tbsp. kosher salt
1-2 Tbsp. crushed red pepper flakes (optional)
3½ cups sugar (700 g)

Mix the zucchini, ginger, lemon juice, freshly squeezed, salt, and pepper flakes (if using) together in a large nonreactive bowl. Cover and refrigerate overnight.

Put the zucchini mixture into a large pot, add about 1 cup (240 mL) of water, and bring to a boil over high heat, stirring frequently to keep the fruit from sticking to the bottom of the pot. Cook until the liquid has reduced by half. Stir in the sugar and continue stirring until the sugar has completely dissolved. Continue cooking for another 5 minutes.

Divide the jam evenly between 3-4 sterilized (1 pt/475 mL) jars, then seal with sterilized rings and lids. Transfer the filled jars to a canning rack, submerge in a pot of gently boiling water (make sure the jars are covered by at least 1" (2.5 cm) of water), and boil for 15 minutes. Carefully lift the jars from the water with jar tongs and place on a dish towel to cool, undisturbed, for 24 hours.

Makes enough to fill 3-4 (1 pt/475 mL) jars.