Marrow & Ginger Jam

|A great option for a monster marrow|marrow|4 unwaxed lemons1.8 kg marrow peeled and cut into sugar-cube-size pieces1.8 kg jam sugar (with added pectin)large knob fresh root ginger about 85 g peeled and shredded|Pare the zest from the lemons with a peeler then juice them keeping the juice shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice then cook on a medium heat stirring often until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar the rest of the juice the zest ginger and the muslin bag. Stir until the sugar dissolves.Bring to a boil then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point. Pot the jam into warm jars. The flavour of the jam will mature and intensify over the next few months so tuck it away in a dark cool place.|30.00 minutes||BBC Good Food