more marrows that you can shake a courgette at?

[Mrs Ava]

then make jam!  ;D

Citrus curd

2Ib cooked marrow
2Ib sugar
4+ citrus fruits of your choice.  Lemons and limes, 6
4oz butter

+++

Cook the marrow until tender in a little water then SQUEEZE it good and hard to get as much liquid out as you can.  I put a plate on the top of the marrow which is in a collander and weight it overnight.
Mash with a spud masher or blitz with a hand blitzer until you have a smooth puree, then into a large pan with the grated rind and juice of the citrus fruit, sugar and butter.  Slowely warm until the sugar has dissolved, the cook gently until you are left with a smooth paste - took about 25 minutes for mine.
Bottle in sterile jars.

+++
I have made lemon curd and today did orange curd using HUGE yellow courgettes.  It has made the most fab dayglo yellow curd.

And don't forget marrow and ginger jam, which I do in a very similar way, but add the juice of 1 lemon and about 8oz of finely shredded ginger (the type in syrup so it is already tender), and omit the butter.  Cook until reduced to a smooth paste.  I never aim for setting point as marrow tends to burn, and because it is fibrous and you have squeezed all the water out, I find it sets perfectly well.

[Mrs Ava]

[Rosyred]

Have you ever used fresh ginger??

[Mrs Ava]

No I haven't, only because I find it can be woody in other dishes that call for ginger.  I wanted the flavour and that warmth, without the fibres.  However, if you have a good grater, I see no reason not to use fresh if you have it.

[ksia]

Interesting recipe...how long does it keep? And how do you use it....like a 'normal' jam?

[calendula]

could I also add to this nice rx - a  spicy damson and marrow jam

3lb damsons
cinnamon stick
2oz fresh ginger (peeled and grated)
3lb marrow (peeled, seeded and chopped)
approx. 3lb sugar

put damsons with cinnamon and ginger into pan with 1/4pt water and simmer until soft and stones come free. steam marrow until cooked and add to damsons and cook further for approx, 30 mins. cool slightly and pass through a sieve. allow 1lb sugar for each 1lb pulp and add slowly dissolving then boil rapidly to a set. skim any froth off and jar as usual

have just picked 6lb damsons today for jam, in the pouring rain and gales - variety "merryweather"!! oh yeah  ;D

[Mrs Ava]

I hope it keeps for a while as I have made so many jams!  I was very careful to keep everything sterile, so until it is opened, I can see no reason for it not to keep well.  Once opened, I keep all jams, curds, pickles and chutters in the fridge.

I have 4 monster courgettes at the plot that I missed, so I have left them and plan to make grapefruit curd, lime curd and a spiced mix citrus curd for Christmas.  ;D

[Rosyred]

Cooked mine for tooo long and it turned, was well disappointed. :(

Should it just be a setting point like jam?

[Mrs Ava]

No, I don't wait until setting point is reached, but I know others do.  I find that if you manage to squeeze the marrow pulp dry then the only liquid is the sugar, and as it boils the mass thickens.  I reach the point where I have a smooth pulp, and then jar it.    Sorry yours turned.  The marrows are swines for catching - those and plums I have found to my horror this last week.  I once tried pear jam and over cooked that and it kinda reverted to sugar - very odd, and rock hard!  12Ib of jam in jars ended up in the bin...... :'(

[Rosyred]

I'll try again when I get a yellow marrow.  Never I was waiting for a paste I suppose like making a roux.