Monday, 18 September 2017

Lemon Marrow Conserve Jam Jelly

I  was going to make Lemon Velvet Marrow Cream with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead. 

Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes.
As I have only made this Lemon Marrow Conserve recently, I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.  
I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, here is a link to some other Unusual Homemade Preserves, Jams and Chutneys.
I am sharing a jar of this Lemon Marrow Conserve with Eat Your Greens challenge hosted this month by The VegHog - You still have time to share your #EatYourGreens recipe! 



Lemon Marrow Conserve Jam Jelly
Ingredients
Makes 8 x 300ml jars
5 lemons, zest and juice.  Remove the pips and reserve the outer skin
2kg marrow, tough parts of the peel removed, but not all of it.  Then chopped into little cubes or grated
2kg sugar
Method
Put Marrow in large pot with 2 tablespoons lemon juice.
Simmer for 15 minutes on rolling gentle boil until the marrow cubes are beginning to soften.
Stir in the sugar and the all the lemon bites.
Stir until the sugar melts.
Then simmer until reaches it setting point, this could take up to 45 minutes.
Halfway through the process, fish out the lemon skin. Set aside to cool, then thinly slice and add back to the pot.
When the jam is ready. 
Transfer to sterilized jars.
Adapted slightly from Sybil Kapoor Simply Veg and BBC Good Food website

8 comments:

  1. well if it has peel in it is marmalade....
    sounds tasty

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  2. Hello, Shaheen,

    I enjoy reading your blogs and seeing the photos you take of so many interesting places. There seem to be lots of shops to buy vegan products.
    Don't know who told you, but jelly and jam are not the same in the U.S.
    Jelly is quite thin without any bits of fruit. Jam is more dense and contains
    bits of fruit: strawberry, blueberry, peach. That is why jam is always more expensive than jelly. I agree that the lemon stuff you made looks like marmalade.
    Best regards,
    Marnie
    Akron, OH

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  3. How inspiring, I am very intrigued by this and imagine it would be very versatile (as your latest post shows too).

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  4. How creative! This is a wonderful Eat Your Greens entry! Thank you!

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    Replies
    1. Thank you so much - looking forward to enjoying it and sharing it with others

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  5. I don't think I've ever heard of marrow jam (or jelly for that matter) before - what else can you do with it? I'm intrigued! Is it the same as a chutney or more like jam you'd have with breakfast?

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    Replies
    1. I will use it for scones, as a croissant filler and maybe even on toast - now that you mentioned breakfast, I think you could even dollop some in porridge or rice pudding like jam - its def more jam than chutney as sweet.

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