Marrow, Apricot and Ginger Jam

1 3/4 kg Marrow; peeled, seeded and cut in to 3cm cubes
1 1/2 kg Sugar
225 g Dried apricots; roughly chopped
2 tb Ground ginger
4 Lemons; juice of

Layer the marrow and sugar in a non-metallic bowl. Cover with a clean tea towel and leave to stand for 2-3 hours.

Put the marrow and its juices in a preserving pan with the apricots and ginger. Slowly bring to the boil, stirring occasionally to dissolve the sugar.

Add the lemon juice and reduce the heat. Simmer for 1-1 1/2 hours until the marrow is translucent and the syrup is thick. Pack into sterilised jars, cover until cool and seal.

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