My gardening neighbours have a glut of marrows on their hands, so I’ve been spending the summer working my way through their generous donations. This recipe for marrow preserve is adapted from Sophie Grigson’s Vegetables and is easy to scale depending on the amount of marrow you have on your hands.
Peel and slice a large marrow into 2cm cubes, discarding the foamy innermost core but keeping some seedy flesh. Weigh the prepared marrow and layer over an equal weight of sugar; cover with a tea towel and leave to soak for 20-30 minutes. Then put into a large saucepan and add for every kilogram of marrow: the zest and juice of one lemon, 9 whole cardamom pods and a heaped tablespoon of candied ginger, finely sliced, or a flat tablespoon of fresh grated ginger. Bring to the boil then simmer gently until the preserve is thick and the marrow translucent, then decant into clean, hot glass jars. 1.5 kg marrow will fill about five jars, depending on the consistency of the preserve.
The preserve should last up to a year in the back of the fridge, or longer if the jars are sterilised and sealed.