Marrow & Ginger Jam

[Susiebelle]

A recipe was posted in July and I thought I would give it a go.  Not done well with it!
First attempt not the slightest attempt to set, following day bunged back in saucepan and simmered away again, must have had about 4hrs in total! it eventually turned a brownish colour suggesting caramelised, still not a good set and the taste is incredible sweet has anyone any thoughts as to what I have done wrong :-\

[Susiebelle]

[ceres]

I've made marrow and lemon, marrow and orange and marrow and ginger jam and haven't had that happen.  The recipes I use are 1lb of peeled and de-seeded marrow to 1 lb sugar and use lemon juice for setting.  The marrow, lemon juice and flavouring are left in a bowl to stand overnight before cooking.

Bear in mind that marrow doesn't have much of a taste and there's no sharpness like other fruit to cut the sweetness.

[redrichwen]

I made this a couple of weeks ago too. Mine was the Sarah Raven recipe. The same method as that quoted by Ceres, but when boiling it asks for a small tin of chopped pineapple and a packet on lemon jelly (for Pectin it think).
However, the set was really sloppy on mine too, so the next day i reboiled it and added half a bottle of Certo. It did the job, it's now set and is tucked away in the cupboard for three weeks before we can start using it. :P

[Susiebelle]

redrichwen it is the same as Sarah Raven's and she always says she like her jams on the soft side! so perhaps that's all there is too it :-\ but thanks for the input.