This is a recipe which I adapted and converted, based on
http://www.cookitsimply.com/recipe-0010-03265t.htmlIt tastes lovely (I was very dubious that marrow jam would taste nice!) which was a surprise. Really, honestly is jam. I'm going to try one with marrow, pineapple and ginger next. Will post if it's worth posting.
Ingredients907 g marrow, peeled and deseeded
Rind and juice of 1 lemon
680g Jam sugar
Makes about 1 litre of jam.
Method1. Either dice (I did 2 cm cubes) or cut roughly using speed 4, I would guess. Didn't try that this time, as it was quick and easy to cut
(Note to self: Set your jam jars on to sterilise now - don't forget until the end!)
2. Put in varoma, add 1 lt water to jug, and steam for about 15 - 20 mins, until marrow tender
3. Put the marrow into a bowl, and add the sugar and lemon. Cover and leave in the fridge for 24 hours. At the end of that time, it will be chunks sitting in a syrupy, lemony liquid. I'm guessing that this resting time is for both the liquid and the flavours to develop.
4. Pop it all back into the TM jug. 100oC / 35 mins / speed 3
5. If it hasn't set yet (mine wasn't quite ready), varoma / about 10 mins/ speed 3. If at this stage you look at it and think that you want it less chunky, give it a quick whizz at speed 4 or 5, a few seconds at a time, until it's the texture you want. It has reached setting point when, if you tip the jug, it leaves some stuck syrup like to the sides when you put it back straight. It should also coat the back of a spoon nicely. Or do the classic saucer test - put a saucer in the fridge or freezer near the beginning. Take it out now, and put a tsp of the jam onto the saucer. Leave it for 1 min, then push lightly with your finger. If it has a skin that wrinkles on the top, then it's reached setting point.
6. Decant into sterilised jam jars while still hot. (Or, in my case, realise that you've forgotten to sterilise the jam jars, and put them onto sterilise. Then re-heat the jam and decant!
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