Marrow Jam

We have a problem.
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Marrow overload.

At this point I should explain that the family is currently in its 5th year of tending for (a very overgrown) vegetable patch, and in that time it has become apparent that one vegetable proliferates and grows like it is on steroids. You guessed it: the marrow.

Since going to University Dad has taken full control of our little plot and has decided to turn our garden into a haven for these monster squashes. On returning home I was greeted by about two dozen vegetables, each over 5kg. Scary.

So how to use up these Frankensteins? Make them into jam of course!

This may sound quite strange but just bear with me. When people use the word “interesting” to describe a taste, they normally say it while crinkling their noses. But this jam is a good “interesting.” It tastes sickly sweet yet has a quite rounded flavour and a really lovely butter-soft texture. Perfect on rye bread and washed down with a cup of English Breakfast tea.

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Ingredients (makes about 2 kg)

2 kg marrow flesh

Rind and juice of 2 lemons

2 kg sugar

Instructions

  1. Peel your marrow (approx 2.5kg to start off with) and remove pith and seeds. The flesh should weigh 2kg.
  2. Dice the marrow. I like my jam pretty chunky so I do 3cm cubes.
  3. Put a steamer and cook for 5-10 mins depending on size of pieces, until just tender.
  4. Leave the cooked marrow in a bowl together with the sugar and lemon juice. Cover and leave for 24 hours.
  5. Boil mixture over a gentle heat till sugar has dissolved and then continue till the marrow is translucent and the syrup is thick. Takes 30-40 minutes.
  6. Carefully pour/spoon into hot, sterilised jars and leave to cool completely before slathering onto toast.

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