Make Marrow Rum:

MARROW RUM

1 ripe marrow

5 to 7lb of Demerara sugar, according to size of the marrow

General Purpose wine yeast

Wipe marrow clean with damp cloth, then cut a piece off the stalk end of the marrow, deep enough to enable you to scoop out the seeds and pith from the rest of the marrow. Press the Demerara sugar into the cavity left; it depends on the size of the marrow how much you will need; a large one will take 7 pounds of sugar.

Replace the end of the marrow and seal with a piece of sticky tape. Then suspend the marrow over a jar or jug; something with a narrow neck so that the marrow can rest on this but not touch the bottom of the container.

After two or three weeks unseal the end of the marrow and add some more sugar; some of the first lot will have been absorbed into the flesh of the marrow. Put the end on again and leave for about six to seven weeks, when the sugar should have mixed with the flesh of the marrow and the resulting liquid will have dripped through into the jar leaving only the shell of the marrow. Add yeast and yeast nutrient. Strain into fermentation jar fit airlock and allow fermentation to finish until dry.

Keep at least twelve months when it will be very strong.

Thanks to WWW.nickt.net

MAKE Marrow JAM

Ingredients

* 6lb x Marrow peeled, seeded & diced (1×1inch cubes).

* 6lb x Preserving/jam sugar.

* 4 x lemons, zested & juiced.

* 3oz x Root ginger,chopped & bruised(bashed with a rolling pin to release the natural ginger oils).

Method

Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night.

Place marrow & sugar mix into a preserving pan. Add lemon zest & juice to mix.

Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot.

Bring mixture to boil & simmer for 3 to 4 hours (or until it jelly’s on a cold plate). Strain & jar as you would for any other kind of jam.

Notes:

Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).

http://www.allotment.org.uk/recipe/49/recipe-for-marrow-jam