Cedric’s jam and cream
All is quiet on the blog front as we’re in Germany looking after our nephew and niece. ‘As twilight drops it’s curtain down’ all teeth are brushed, stories read and the adventures of today the stuff of dreams now for Tom and Kim. While George is curled up with a book I couldn’t resist logging on to quickly check my emails (famous last words I know!). And now I can’t resist posting the two recipes I’ve received from Cedric, a good friend of Pat and Robin’s, who sometimes joins us for tea on a Saturday morning. I was expecting Cedric’s first recipe for damson jam because the fruit was picked from the tree on our plot at the weekend but the second recipe for Marrow Cream was a delightful surprise and has moved to the top of my try-this-out list when I get home. Cedric describes marrow cream as ideal for giant courgettes you don’t know what do with and I certainly have one or two or ten of those. I guess you could say this is my first guest post so thanks to Ced for sharing the details below and the picture above.
To make damson Jam
4lbs damsons + 4lbs sugar +4 tbsp vinegar (raspberry wine vinegar used here)
– Stone the fruit and weigh afterwards (I know, it’s a pain; use your thumbs)
– Put all in a pan and bring to the boil. Simmer for 20 mins and fast boil for 10.
– Don’t leave it, stir constantly! I often leave overnight to make sure it sets (if it hasn’t re-boil it for another 5 mins). If it’s set ok just heat it up to jar it.
To make marrow cream
2lbs marrow + 2lbs sugar + 1/4lb butter + 2 lemons
– Peel and core the marrow, weigh out and then boil the cut up flesh with a dash of water until it is soft.
– Strain well and beat to a pulp or blitz in a blender.
– Put into a pan with the sugar, butter, zest and juice of the lemons.
– Boil slowly for 45 mins then jar it and use as a spread or filling for tarts etc
8/9/09 UPDATE: I’ve made marrow cream myself now and found using half the sugar plenty sweet enough.
21/9/09 UPDATE – creaming my monster marrow I used about 1/5 of the sugar