MrShoestring found the first marrow this weekend and since we already have plenty of courgettes in the freezer and marrow jam needs pectin I decided to use what I had and make a batch of chutney. This is very easy and tastes good after being left in the cupboard awhile.
11/2 kg marrow
1tsp ginger or piece of ginger
225g demerara sugar
850ml malt vinegar
12 black peppercorns
Chop up the marrow and remove the seeds and skin, cover the chopped pieces with salt to draw out the water and leave for 12 hours.; Then rinse off the salt. Chop up the apples, onions and ginger (if using, but I find powder works fine too). Place in a big saucepan along with the marrow and other ingredients. Tie the peppercorns in muslin and add to the mixture. Bring to the boil and then simmer until the mixture is thick. Remove the peppercorns and wait 10 minutes until the mixture has cooled a bit before bottling in sterilised jars.
This is good with cold meats and cheeses.