This is from a great book of mine called Sensational Preserves by Hilaire Walden
MARROW RUM
You have to wait a year for this!!
1 large firm marrow (too tough to cut!!)
Demerera, Muscovado or dark brown sugar enough to fill marrow
1. Saw a thin slice off the stalk end of the marrow and reserve.
2. Scoop out the seeds and strings
3. Fill the cavity with sugar
4. Stick on the removed part of the stalk and stick it down with adhesive tape
5. Put the marrow in a bag or cloth and hang it in a cool, dry place for 2 weeks.
6. Untape and top up with sugar, hanh again with a bowl underneath to stop the drips, leave 4 weeks
7. Line a funnel with muslin and put in a clean dry bottle
8. Remove th marrow from the bag, pierce a hole in the part of the marrow where the liquid is seeping
9. allow the liquid to run unto the funnel
10. Cork the bottle lightly as the liquid will bubble as it starts to ferment
11. Leave in a cool dark dry place until the fermentation has stopped
12. Cork firmly
13. Srore for 1 year before drinking!
I bet step 13 is the most difficult!!!!!
Good luck
