2Ib marrow/pumpkin
2Ib sugar
3 lemons
4oz butter
Cook the squash flesh until tender, then allow to strain through a seive to remove as much water as possible. Mash and beat until a smooth paste is formed (I used my hand blender). Put the squash into a large pan.
Finely grate the zest of three lemons, then juice them and add this to the cooked squash.
Add the sugar and slowely warm until all the sugar has completely dissolved.
Once dissolved add the butter and continue to cook slowely until this has melted.
Now bring up to a simmer and stir until a thick smooth creamy paste is formed.
Bottle in sterile jars in the usual way. It is very nice indeed!
This will work with any citrus fruit, and you can adjust it to taste! ;D This recipe came from an ancient old preserve book my mum has which must be at least 50 years old.
This sounds amazing and a really unusual recipe EJ. Might be just the recipe to use on my last pumpkin. Would you know how long it would keep? :) busy_lizzie
I am hoping it will keep like jam, but I doubt quite as long. My open jar will be in the fridge, the rest in the pantry. I suppose the only part that won't keep is the butter aspect, but then of course, you add a ounce or so of butter to jams to disperse the bubbles and scum, and I have never had a jam go off, so maybe it will keep as long.....
It is very very good and because I used my hand blender thingy, so lovely and smooth! Also, this squash was bright orange, so the colour of the spread is gorgeous and bright. I had it on my crumpets this morning and it was delicious. Next time I make it, I think I will use 4 lemon as I do like that extra zing!
Gosh this sounds gorgeous, I may even have to go a buy a marrow :o I've eaten all mine ;)
Quote from: EJ - Emma Jane on February 10, 2006, 22:08:36
This recipe came from an ancient old preserve book my mum has which must be at least 50 years old.
I was feeling a bit ancient myself today
before I read this, Emma ;D ;D ;D
The recipe, tho...got me thinking. It must certainly have been written (back in the Olden Days when I was a gel ;)) at a time when imported fruits like lemons were more expensive than now and I'd imagine that the marrow was used to bulk it out without overpowering the flavour, perhaps?
Then, another thought...commercial red fruit jams used to be bulked out too - I'm thinking mangel-wurzel, don't know why..Tim, or anyone, any ideas?
Finally........still a good recipe, Em, and thanks for posting it ;)