Author Topic: Marrow Curd  (Read 1467 times)

0 Members and 1 Guest are viewing this topic.

Offline yaya

  • Hero Member
  • *****
  • Thank You
  • -Given: 15
  • -Receive: 58
  • Posts: 801
Marrow Curd
« on: March 30, 2012, 05:07:36 PM »
This is a good recipe to use up a glut of Marrows and Lemons. I've made it many many times and it tastes just like lemon curd...only difference is you are using the marrow as bulk instead of eggs.

1.8kg/4lb peeled, seeded and cubed marrow
1.6kg/3lb 8oz granulated sugar
8oz butter
6 lemons


Steam the marrow until tender.
Strain well and leave to drain overnight.
The following day mash into a smooth puree and put into a preserving pan.
Add the butter, sugar and juice and grated rind of the lemons.
Heat gently, stirring, until all the sugar has dissolved.
Boil for 20mins, stirring all the time.
Bottle into warmed jam jars.

This recipe will make about 6lb jars and will keep for up to a year in a cool place.

Offline Trisa

  • Administrator
  • Hero Member
  • *****
  • Thank You
  • -Given: 33
  • -Receive: 648
  • Posts: 10449
Re: Marrow Curd
« Reply #1 on: March 30, 2012, 06:24:14 PM »
I really like the sound of this as without eggs, it keeps for so much longer than the usual lemon curd.

Another one to go on my list!
Think before you speak! If you can't say anything nice, don't say anything at all.

 

All content Copyright 2012 Corfu Forum. All rights reserved.
Sitemap 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25