Post by braided-rug on Mar 22, 2007 11:02:29 GMT 10
Marrow Jam
Chef: Gabriel Gate
Someone asked for a Marrow Jam recipe during the food segment on the Morning Program. We received several responses.
You need:
Marrow Jam #1
6lb marrow
5lb sugar
2oz root ginger
5 lemons
Marrow Jam #2
8 Cup Vegetable marrow
8 Cup Sugar
1/4 Cup Preserved ginger
2 Lemons
Water
Marrow Jam #3
Marrow and Ginger Jam
1 1/2 kg marrow ( after peeling and removing seeds)
Finely grated rind and juice of 2 large lemons
40 grams root ginger
1 1/2 kg granulated sugar
15 grams butter
Marrow Jam #4
Marrow - 1.8 kg (4 lb), peeled and cubed
Sugar - 1.8 kg (4 lb), peeled
Lemons - 2, zest and juice
Dried root ginger - 40g (1½ oz)
Method:
Marrow Jam #1
Peel marrow and remove seeds. Cut flesh into dice, cover with the sugar and leave for 12 hours. Cook slowly with the ginger & the rind of 3 lemons tied in a muslin bag, and the juice of the 5 lemons. Boil till the marrow is clear and a set is obtained on testing. Pot and cover.
Marrow Jam #2
Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and cut into 1/4 inch blocks. Put into bowl with sugar, grated rinds, lemon juice and ginger cut into small pieces. Put skins of marrow and seeds into pan, cover with water and boil for 1/2 hour, strain. Allow 1/2 cup of this liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24 hours. Place contents into preserving pan and boil, stirring constantly, cook until marrow is transparent and will set in 45 minutes to one hour. Pour into jars.
Marrow Jam #3
1. Cut marrow into small cubes and steam gently for 20 minutes.
2. Turn into bowl and add lemon rind and juice, and ginger (tied in a
muslin bag) and sugar.
3. Cover bowl and stand for 24 hours.
4. Transfer to large saucepan and heat slowly.
5. Bring to boil. Boil steadily for 30 to 45 minutes (or until marrow is
almost transparent and syrup is thick)
6 Draw pan away from heat. Stir in butter to disperse scum.
7. Remove ginger. Pot and cover jam.
Makes about 2 1/2 kg of jam
NOTE:
This jam never sets firmly and will always be syrupy.
Marrow Jam #4
Makes 3.5 kg (8 lb)
Add the marrow, lemon zest and juice and ginger (which may be put in a small muslin bag to the pan. Cover with sugar and leave for 24 hours.
Next day, heat carefully until the sugar has dissolved and boil rapidly until 2.3 kg (5 lb) jam is obtained, by which time the marrow should be nearly transparent and the syrup thick. Remove the ginger, skim, pot and cover.
From: www.abc.net.au/melbourne/stories/s1057705.htm
Chef: Gabriel Gate
Someone asked for a Marrow Jam recipe during the food segment on the Morning Program. We received several responses.
You need:
Marrow Jam #1
6lb marrow
5lb sugar
2oz root ginger
5 lemons
Marrow Jam #2
8 Cup Vegetable marrow
8 Cup Sugar
1/4 Cup Preserved ginger
2 Lemons
Water
Marrow Jam #3
Marrow and Ginger Jam
1 1/2 kg marrow ( after peeling and removing seeds)
Finely grated rind and juice of 2 large lemons
40 grams root ginger
1 1/2 kg granulated sugar
15 grams butter
Marrow Jam #4
Marrow - 1.8 kg (4 lb), peeled and cubed
Sugar - 1.8 kg (4 lb), peeled
Lemons - 2, zest and juice
Dried root ginger - 40g (1½ oz)
Method:
Marrow Jam #1
Peel marrow and remove seeds. Cut flesh into dice, cover with the sugar and leave for 12 hours. Cook slowly with the ginger & the rind of 3 lemons tied in a muslin bag, and the juice of the 5 lemons. Boil till the marrow is clear and a set is obtained on testing. Pot and cover.
Marrow Jam #2
Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and cut into 1/4 inch blocks. Put into bowl with sugar, grated rinds, lemon juice and ginger cut into small pieces. Put skins of marrow and seeds into pan, cover with water and boil for 1/2 hour, strain. Allow 1/2 cup of this liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24 hours. Place contents into preserving pan and boil, stirring constantly, cook until marrow is transparent and will set in 45 minutes to one hour. Pour into jars.
Marrow Jam #3
1. Cut marrow into small cubes and steam gently for 20 minutes.
2. Turn into bowl and add lemon rind and juice, and ginger (tied in a
muslin bag) and sugar.
3. Cover bowl and stand for 24 hours.
4. Transfer to large saucepan and heat slowly.
5. Bring to boil. Boil steadily for 30 to 45 minutes (or until marrow is
almost transparent and syrup is thick)
6 Draw pan away from heat. Stir in butter to disperse scum.
7. Remove ginger. Pot and cover jam.
Makes about 2 1/2 kg of jam
NOTE:
This jam never sets firmly and will always be syrupy.
Marrow Jam #4
Makes 3.5 kg (8 lb)
Add the marrow, lemon zest and juice and ginger (which may be put in a small muslin bag to the pan. Cover with sugar and leave for 24 hours.
Next day, heat carefully until the sugar has dissolved and boil rapidly until 2.3 kg (5 lb) jam is obtained, by which time the marrow should be nearly transparent and the syrup thick. Remove the ginger, skim, pot and cover.
From: www.abc.net.au/melbourne/stories/s1057705.htm