Ginger and Lime Jam

Ingredients: 
1 medium sized marrow - peeled, de-seeded and diced
3 limes - the juice and grated zest
4 oz root ginger - peeled and grated 
1lb 8 oz granulated sugar
50 ml pectin 

Method:
Place the prepared marrow, lime juice, zest and remaining rind in a pan, heat slowly, stirring occasionally, until the marrow is tender and becomes translucent - mine took around 30 minutes and I placed a lid on the pan to help to steam the marrow
Roughly mash the marrow with a potato masher
Add in the root ginger and sugar
Once the sugar has dissolved, bring up to the boil and cook for 20 minutes, stirring frequently
Remove from the heat for a couple of minutes - remove the lime rinds from the mixture
Stir in the pectin, return to the heat and bring back up to the boil
Boil for 3-4 minutes and then check for a set on a cold plate - mine was fine at this point, but if still too runny then bring back up to the boil for a couple of minutes and then check again
Ladle into hot sterilised jars and seal immediately. 

After preparation my diced marrow weighed around 1lb 8 oz before cooking. 

This recipe made 5 small-medium sized jars.