It's about this time of year that the question of what to do with the last of the marrows raises it's gnarled green head over the edge of the vegetable bowl.
The marrow is unquestionably a beast, and sadly it's culinary uses are usually limited to being stuffed, but it can make the base of a most subtle and delicious jam. Its saving grace is that it doesn't have much flavour, and while this is usually its downfall, in this recipe it allows the ginger and lemon to shine through.

It's also a pretty jam.
The cooked marrow is translucent and jewel like chunks of it float in the jar, I've adapted this recipe to include a small amount of pumpkin, which adds a stronger orange colour to the effect.

It's marrow time of year again, in the past I've made marrow and green tomato chutney. I enjoy growing marrows, they always remind me of beached whales as you find them washed up underneath the courgette leaves, finding something to do with them all is more of a problem.
Most years we're swamped with green tomatoes due to harvesting them all early when the blight takes hold, but this year our tomatoes didn't get blight so we're a bit short.
This recipe uses marrows and cooking apples, both of which are currently abundant, and a lot of fresh ginger, so should have quite a kick.

  See here for the marrow and ginger chutney recipe in more detail.