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Latest marrow challenge

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Sharron

Sharron Report 28 Aug 2018 19:45

I think it is better now but that marrow will not ever be a very together jam.

Have reduced the liquid so i have some syrup for something that I need to think of.


There are thousands of raspberries to come, aubergines, tomatoes, not to mention the blackberries. Serves me right I suppose!

SylviaInCanada

SylviaInCanada Report 28 Aug 2018 19:16

so did the second boiling work??


I usually give jams and jellies a second boil if they haven't set the first time.

Researching:
My brother, photo taken in September 1991 just a couple of weeks before he died. ............................................................ To help us and to get better results, please post as much detail as you can, especially name, date(s) and place. Also say what you already know.

Sharron

Sharron Report 28 Aug 2018 14:17

I have drained off a lot of the juice, added some more sugar and lemon juice and boiled it up again.

Sharron

Sharron Report 28 Aug 2018 10:11

Marrow milk shake, now there's a thought.

The dumplings were covered by the boiled baby, that is a big suet bolster, except. I don't put any fat in them.

It probably would be good over ice-cream, thanks for that one.

Marrow ice-cream is also one to conjure with. I have found that ice-cream needs alcohol to stop it freezing too hard, it goes down well at the village lunch anyway! What alcohol goes well with marrow? That liqueur that tastes of melon I suppose.

Gwyn in Kent

Gwyn in Kent Report 28 Aug 2018 10:04

Sounds lovely.

You coud try.............

As a sauce over ice-cream.....

As a coating for small dumplings, steamed or baked.

Whipped into milk for a tasty milk shake or frozen for your own home-made ice-cream.

Sharron

Sharron Report 28 Aug 2018 09:56

So, I sacrificed another of my spaghetti marrows and made some marrow and ginger jam from a recipe a friend gave me. She said that she had never managed to get it to set properly but thought I might be able to. Of course, mine didn't set either so now I have quite a lot of runny but delicious marrow and ginger jam to use.

So far I have thought it might make a quite sumptuous jam tart, would go under a sponge, either baked or steamed, round a boiled baby (bolster), or in a bread and butter pudding.

Any other suggestions gratefully received.