Plum & Marrow Jam

Marrow helps to bulk out this jam and soak up the fruity sweetness of the plums.

MAKES ABOUT 1.5KG/5 CUPS

450g/1lb plums, halved and stoned/ pitted

450g/1lb marrow/squash flesh, cut into chunks

900g/4½ cups warmed sugar

Put the plums and marrow together in a pan with 100ml/seven tablespoons of water. Add the sugar (warmed for 20 minutes in a low oven) to the fruit and stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach se!ing point (see le"). Skim if necessary. Pour the jam into hot, sterilised jars and seal.

Preserves and Pickles by Gloria Nicol, published by Ryland Peters & Small (£16.99) Photography by Gloria Nicol © Ryland Peters & Small