I have come across this recipe, and as my courgettes are rapidly turning into marrows I thought that I may give it a whirl...has anyone else every tried this recipe as there are quite a few on tinternet, and if they have is there any tweeking you would recommend? :)
:
•3 lb (1.5 kg) marrow
•1 lb (500 g) cooking apples
•2 oz (50 g) root ginger
•Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
•3 lb (1.5 kg) jam sugar
Method:
Peel the marrow, discard the seeds and cut into cubes.
Peel and core the apples and cut the flesh into cubes.
Place in pan and steam until tender and then mash.
Add the lemon juice.
Bruise the root ginger and wrap in a piece of muslin and place in the pan.
Add the sugar, simmer and stir until dissolved. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.
Pot into hot sterilized jars immediately and cover.
Makes about 4 lbs (2 kg) of jam.
yum yum i made some last year tasted like marmalade my marrows arent big enough yet , wont be long their on the way
I don't use apples just marrow, lemon juice , ginger and jam sugar. I put in crystalized ginger and grate root ginger straight into the pan. You can get a few wisps of ginger fibre -pull out the stringiest bits. I don't mash the ginger-leave in cubes to soak overnight in the sugar to make the syrup. Try it which ever way you fancy but use as old courgettes /marrows as you can because young ones have too much water to set properly. Enjoy- this is one of my favorites ;D.
Thanks green lily, that does sound better, I was wondering about the apple myself, but good to hear. :)
Oooh, I fancy trying this one. I have loads of huge courgettes and not much time (new grandson about to make an appearance any day now) so it looks like a quick way of using some up.
One question though. The ingredients state 3lb of marrows and then the method says peel and discard the seeds. Do I assume that I start off with 3lb of whole marrows and then prepare, or do I need 3lb of prepared marrow flesh?
This is often confusing in jam/chutney/pickle recipes.......... or is it just me? ???
Thanks for the recipes and tips. My OH loves ginger. I am rather surprised about peeling the courgettes because I know a lady who always likes to have one of my yellow ones to make marrow jam. If you take of the skin what is the point in having a yellow one?
made it last year with similar but not the same recipe, i weighed it after being prepared, i have yet to do mine this year
i should have added most jam recipes the sugar equals the amount of fruit required
Gadget, I've just made a similar one that I got from Sophie Grigson - Marrow, Lemon, Ginger and Cardamom. Simple and delicious. The kitchen smelt beautifuly of lemon and ginger ;D. It doesn't set, it's more like a preserve, but still great on toast 8)
Quote from: 1066 on August 28, 2011, 18:13:00
Gadget, I've just made a similar one that I got from Sophie Grigson - Marrow, Lemon, Ginger and Cardamom. Simple and delicious. The kitchen smelt beautifuly of lemon and ginger ;D. It doesn't set, it's more like a preserve, but still great on toast 8)
Sounds lovely, may have to have a go at that, Sophie grigson is so under-estimated for her cooking abilities.. :)
I think she is great, besides she had a great teacher in her mum Jane :)
Absolutely agree with you on that front. I'm glad they never really went down the celeb chef root, less chance of going off them... ;D
Too true!! The vegetable Bible book by Sophie Grigson, is one of those cook books I keep returning to for ideas and suggestions. perfect for an allotment, and a book where the veggies have pride and place and not too meaty. 8)
could you use aubergines as I have a glut this year?