Healthy Vegan - Lemon Marrow Conserve Jam Jelly

I  was going to make Lemon Velvet Marrow Cream with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead. 

Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes.
As I have only made this Lemon Marrow Conserve recently, I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.  
I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, here is a link to some other Unusual Homemade Preserves, Jams and Chutneys.
I am sharing a jar of this Lemon Marrow Conserve withThe VegHog - You still have time to share your #EatYourGreens recipe! 



Lemon Marrow Conserve Jam Jelly
Ingredients
Makes 8 x 300ml jars
5 lemons, zest and juice.  Remove the pips and reserve the outer skin
2kg marrow, tough parts of the peel removed, but not all of it.  Then chopped into little cubes or grated
2kg sugar
Method
Put Marrow in large pot with 2 tablespoons lemon juice.
Simmer for 15 minutes on rolling gentle boil until the marrow cubes are beginning to soften.
Stir in the sugar and the all the lemon bites.
Stir until the sugar melts.
Then simmer until reaches it setting point, this could take up to 45 minutes.
Halfway through the process, fish out the lemon skin. Set aside to cool, then thinly slice and add back to the pot.
When the jam is ready. 
Transfer to sterilized jars.
Adapted slightly from Sybil Kapoor Simply Veg and BBC Good Food website

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Black Chickpeas Salad with Coriander

Image
The weather is so changeable at the moment, its gone all warm again. I came home a little earlier than usual and wanted to eat something quite light, hence this Black Chickpeas Salad with Coriander. Of course, this was not going to be enough as a meal for two, so alongside the Black Chickpeas Salad with Coriander, I made a Tomato Tarte Tatin.   It made for a nice change.  The feta here is optional, I used it as that is what I had in the fridge, but you could substitute it with halloumi cheese or if your going for a vegan or dairy free option, perhaps smoked tofu.  I think you need a soft texture with the nutty black chickpeas and the fragrant herb brings it all together. What I like about this salad too, it that it is quite seasonal in colours - going all autumnal, but also a perfect salad to knock up for a Halloween feast if you are planning a vegan or vegetarian Black Food Menu .   Please don't worry too much if you can't find black chickpeas where you are, just su
Read more

Healthy Vegan - Three Pea Tagine with Cherry Tomatoes

Image
These days, I don't have much energy to cook from scratch when I get in from work unless its something like pasta such as  Spaghetti dish, but strangely enough I did actually make this Three Pea Tagine after work in the late evening.   I was rather surprised that I had both the energy and the inclination.  This was one of those days, when i decided to myself that I was not going to plonk myself in front of either the computer or sofa and instead use those couple of hours a little more usefully, then laze.  Other than making couscous, grub was made and it was plenty to last us two days if not more.   Its actually a relatively easy recipe, after sauteing the onions, garlic and spices, you could happily leave it for 40 - 45 minutes for the yellow split peas to cook in the vegetable stock, then stir in the remaining ingredients such as chickpeas, raisins, green peas, cherry tomatoes which happen to be home gown for 10 minutes and its pretty much done.  Its not like a risotto wh
Read more

Healthy Vegan - Retro Vegan Hand Raised Pie for Sharing

Image
Yesterday's prompt was reach out! make a new vegan friend and tell us about it.  Its one of the reasons I am participating in Vegan Mofo and for me that is reaching out.  Saying that its also nice to be reacquainted with Rose from Dandylion Vegan Blog and if I had to tell you about a lovely vegan friend, there are quite a few in my real life and quite a few that I have met on blogosphere, so to single one out would be unfair. I love them all in different ways, they know who they are.   And today's prompt is most retro recipe.  I have a couple of recipes that I consider to be retro on my blog, some are vegan like this Lemon Cherry Tofu Cheesecake and this  Chilli Chocolate Tofu Cheesecake , but many other retro recipes are vegetarian.  Some of course can easily be veganized like this retro Kiev's , but instead I am sharing these two rather large vegan Hand Raised Pies, its irrelevant what is in these vegan pies, its more about the size, because this time size does matte
Read more