How To Make Marrow Curd

Homemade Jam Recipes

Ingredients: Marrow Curd Recipe

Photo of Marrows2 lb / 1,000 grams of chopped marrow
1 1/2 lb / 750 grams of caster sugar
6 lemons (try to use unwaxed lemons)
8 oz / 225 grams of butter

Method - What To Do

This is a very different kind of curd recipe, since it incorporates a vegetable. However, don't be alarmed at the idea of using a marrow to create a sweet dish, it simply provides a very mild and subtle flavour to the finished product, and adds a smooth texture, being an interesting substitute for egg yolks - the more usual ingredient used in curds.

Gardeners often find that they are inundated with marrows (or courgettes) at the end of autumn and don't quite know what to do with them all, making this a very useful and valuable recipe to bear in mind. And if you think that your family won't find the name 'marrow curd' very appealing, then simply rename it lemon or autumn curd, or something that sounds nicer and a bit less vegetable-like.

Wash the marrow and then cut into very small pieces, discarding the skin and the seeds. Place 1 kg of the marrow flesh into a large saucepan and cook until it has been fully tenderised. This should take approximately 20 minutes or a little longer, depending on how large you cut the marrow pieces.

Remove the saucepan from the heat and strain off any juices that have appeared, so that you are left with just a fairly water-free softened flesh. Mash the marrow flesh to create a smooth puree and strain off any more juice that is squeezed out by the mashing process. If you would like to ensure that your marrow is as smooth as possible, it should be blended in a food processor before returning to the saucepan, minus any juices.

Stir in the grated zest from all of the lemons. Next, squeeze over the juice from the lemons (do this through a sieve, to stop any bits of lemon and pips falling into the mixture). Add the caster sugar and the butter, and mix all of this together over a low heat, simmering until it forms a cream-like texture. This should take around five to ten minutes,

Finally, bottle your lemon and marrow curd into sterile glass jars and store in a cool, dry place, treating as you would a typical jam or chutney.

Marrow Curd recipe - More Curd Recipes.