Marrow, Ginger & Lemon Jam

Mmmmmm I am always up for making different flavour jams. As I am growing Marrows this year & use them in chutneys I was wondering what else I could try out. Here is my first experiment. I looked up differing recipes & adjusted them slightly but its a very simple recipe & makes a very moorish jam, lovely on some fresh baked bread!

3 lb Marrow peeled de seeded & chopped small
3 lb Sugar
1 Lemon, juice & peel
2" piece of fresh root Ginger peeled & grated

Put the peeled & chopped marrow in a large pan with 1 lb of sugar. Cover & leave overnight.
Stir the now watery mixture & add rest of sugar. Bring to the boil then simmer on a slow roll for 1 hour. Don't forget to stir frequently!
Add the ginger, lemon juice & peeled & finely cut rind to the pan, stir & continue to boil till jam reaches setting point, test using the frozen dish method. Pour into 2 x 1lb sterilised jars & seal.

Elderflower and Lemon Cordial

A beautiful summer drink to be diluted with water, so it will last. Tall glass, diluted cordial, sprig of mint and ice cubes, Mmmmmmmmm

20 Elderflower heads
Juice of 6 lemons
1.5kg Sugar
1.2ltr (2.5 pints) Boiling water

In a large bowl (I used a bucket) put the elder flowers squeeze the juice of all the lemons, add the grated rind if you like. I added the rind it gives a lovely zing. Mix in the sugar.
Pour over the boiling water, stir till the sugar has dissolved. Skim of scum if needs be, and cover with a clean cloth.
Stir the mixture twice a day for five days.
Strain the mixture through a muslin cloth, (be careful not to spill it as its very sticky), into sterilised bottles and refrigerate. You can freeze it in plastic bottles too.
Dilute with water, add ice cubes a slice of lemon and a sprig of mint. Enjoy, on hot summer days there is nothing quite like it to quench the thirst!