Marrow curd - Red currant jelly and pickled beetroot

[Philbasford]

Tommorrow i am making marrow curd (lemond curd)(currently soaking in the sugar overnight), red currant jelly and pickling beetroot, spent hours podding peas etc

Has someone got a decent recipe for beetroot(ive got the vinagar), ive noticed people saying they put spices in as well as sugar, what spices do you use and how much sugar woud you recommened?

[Philbasford]

[queenbee]

No spices or suger required for pickled beetroot, they are sweet enough, just good quality vinigar, they will keep for ages if the lids are well sealed eg. Kilner jars.

[jennym]

For pickled beetroot, you can add mixed spice, roughly a pinch per jar, and up to 20% sugar to 80% vinegar if you like them very sweet, I tend to stick to about 5%.
I hadn't heard of marrow curd, I see there are recipes on the internet where you use marrow instead of egg in lemon curd and boil it for longer, like jam. Have you made it before, and what's it like?

[Jeannine]

I make my"perfumed vinegar" ahead of time and use it for a couple of things. I use a 1/2gallon bottle, put a full 250 grams packet of pickling spice in it, bring to the boil add brown sugar to your personal taste, leave it to cool, strain, discard the pickling spice, When I then make pickled beetroot I cook the beet, , slip of the skins while hot, slice, pack into jars, boil enough of the perfumed vinegar to cover, keep the rest for another time, pour boiling vinegar over not beets , seal jars and place in water bath to complete sealing for ten minutes. The difference in perfumed vinegar and plain vinegar is a real big difference, my husband will not eat it unless perfumed.Oh and I only use malt vinegar. Sealed like this it keeps good for years.

XX Jeannine

[happygardner]

hello Phil would it be possible to give me the recipe for marrow   curd  because a lot of my courgettes are getting to that stage now many thanks lorraine

[Philbasford]

hello Phil would it be possible to give me the recipe for marrow   curd  because a lot of my courgettes are getting to that stage now many thanks lorraine

i used this one:

http://www.gardenstew.com/about920.html

But i used about  large lemons, zested and juiced

Ill add the differences to it later as i need to catch a train to bham!

[landy]

Congratulations :)

[happygardner]

thanks phil that doesnt look too difficult I will try it at the weekend lorraine

[jennym]

Sorry to repeat, but had anyone actually made marrow lemon curd before, and what's it like?

[Susiebelle]

I have not made the marrow lemon curd but I can recommend the old victorian recipe for marrow, lemon & ginger I am sure I got the recipe from this site. I have frequently passed jars on to others and have left the marrow bit out of the description as it tends to put people off a bit - non allotmenteers that is -, anyway I always describe it as a breakfast spread an alternative to marmalade and people usually come back for more - well worth trying

[Susiebelle]

Hi Jennym just checked and the recipe here is different - this is the one I use it's a tweaked version of the one Sarah Raven includes in her cook book

MARROW & GINGER JAM
(Makes 3-4 Jars)
My tweaked version
1.3Kg             Prepared weight - overgrown courgettes-
                       Peeled, seeded and cut into sml cubes
3                    Untaxed Lemons- juice & grated zest –
                      Need 270mls lemon juice
2tblsp            Fresh Ginger juice –
                      Grated & squeezed through garlic press
250g             Granulated sugar
500g              Jam Sugar
1pkt              Lemon Jelly
4 Slices          pineapple – thinly sliced.
                   
In lge bowl layer togetherMarrow – Granulated sugar –Lemon juice and zest
Ginger juice.Leave mixture steeping for 24 hours.

Place mixture in pan over gentle heat stirring to dissolve sugar Simmer until marrow is translucent.

Add Jam sugar simmer until sugar dissolved. Boil rapidly 3-4 minutes
Take off heat and add Jelly stirring to dissolve
Check for set.
Pour into sterilised jars & seal
I am told it keeps unopened for years- it's never around long in our house!

[Philbasford]

Sorry to repeat, but had anyone actually made marrow lemon curd before, and what's it like?

Hiya

Sorry yes i have, and its very very tasty just use plenty of lemons

[Philbasford]

thanks phil that doesnt look too difficult I will try it at the weekend lorraine

When i did as well i chopped up the marrow and added the sugar and left over night,
In the morning the will be loads of water etc and disovled sugar

I then blended it (but i didnt belend it fully smooth as not easy when it isnt cooked)

I then cooked it for about an hour and then blended it again until really really smooth

And thats that.

Sticky by nice

[PurpleHeather]

I have re-used pickled onion vinegar on beetroot before now and it has worked out nicely. It does not keep for too long, but it does elongate the fridge life of freshly boiled beetroot for a while, rather than keep boiling it up fresh all the time for salad use.

[jennym]

Thanks for the info all, might try the marrow lemon curd for those that can't eat egg.
Susiebelle, thanks for putting in your recipe. I have made marrow & ginger jam before - yours is an interesting recipe - I did draw in my breath when I read it though - it does sound a bit like some of the WI recipes I've read, and to be honest there isn't enough sugar for it to keep well, and using lemon jelly is definitely not something I could do, as it contains gelatine, and to the best of my knowledge isn't permitted as an "additional ingredient" under the jam regulations.
I use the following Marrow & Ginger jam recipe: (you will need to adjust the quantities down to suit your pan)
Marrow peeled deseeded and chopped fine 3400g
Apple peeled  & microwaved to frothy pulp 1700g
Crystallised Ginger  chopped fine 500g
Juice of 4-5 large lemons 300ml
White Sugar 4000g
Leave chopped marrow overnight in bowl in fridge with half sugar on it to draw  the juice. Cook slowly with the rest of the sugar and the ginger for about half hr before adding apple and lemon. Bring up to 104.5 deg C, adjust heat down and cook till setting point. Makes approx 14lb   

[Susiebelle]

Thanks Jennym I will give your recipe a go.
With reference to the one I posted I accept your point about WI but it really is a very old victorian recipe which comes with the comment of lasting for years if unopened - as I say I have never tested that one out. With reference to the Lemon Jelly I do use the veggie jelly as I am also a vegetarian and will not use any product with gelatine in it, its an interesting point about jam making rules I really didn't know that but I only make jams and chutneys for my own consumption are you talking about competitions?

[jennym]

...about jam making rules I really didn't know that but I only make jams and chutneys for my own consumption are you talking about competitions?

No, the reference is to products sold to the public.