Spicy marrow chutney recipe

Posted by louisa on Thursday 16 September 2010 in cooking, preserving | 19 comments

Here’s the first recipe from my preserving marathon on Tuesday: spicy marrow chutney.

With all the different spices, it’s got a very full taste rather than a one-note blast of chilli heat.

It’s not the texture of either smooth jelly-like jam nor chunky like Branston — although it would be possible to make it like that – just cut the marrow a lot smaller to start with, blend the onions etc and skip the mashing stage. I did it my way because I wanted something more spreadable for sandwiches. Plus chopping up so much marrow into teeny-tiny pieces? yawn.

It’ll be amazing with ham and beef.

Spicy marrow chutney recipe

Ingredients

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Adventures in Preserving: insert your own hilarious jam pun here

Posted by louisa on Wednesday 15 September 2010 in cooking, growing, preserving, wild food | 4 comments

I had yesterday largely away off work/from my computer in order to catch up on my preserving.

As I tweeted last night:

Today I’ve made 5.5lbs of spicy marrow chutney, 3lbs of marrow & chilli jam, 4lbs of blackberry & apple jam, & 3lbs of spicy plum chutney.

Also made 3lbs of ratatouille & 2 giant marrow cakes. All using stuff from the garden; recipes for everything to follow on the blog soon!

And as I added this morning:

I have a blister on my hand from hacking up all the marrow yesterday. It’s like when I got a blister from too much spinning. I’m hardcore!

All the courgettes/marrow were from the garden – I used five out of six of the marrows I harvested the other day, and had collected 2.5lbs of courgettes for the ratatouille. The ratatouille also included tomatoes from the garden.

The spicy plum chutney was made from the remainder of the plums from the tree outside the kitchen, the ones that are either wild plums or cherry plum but either way, tasty plums. And the blackberries are from the field next door to our house. (Both fruits had been frozen for a couple of weeks but needed to come out to make room for the ratatouille and marrow cakes.)

I was truly exhausted by the end of the cooking session and when I count it in jars, it doesn’t feel like I’ve got a lot to show for all the work – but when I think that along with the last batch I made, it’ll more than fulfil our jam & chutney needs for a year, it feels like a lot more worthwhile.

Some of the recipes I kinda made up on the fly, others I tweaked from existing recipes – I’ll post them all with my modifications over the next week or so — let me know if you have any preference for ones to see first!

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Easy marrow and ginger jam recipe

Posted by louisa on Tuesday 31 August 2010 in cooking, preserving, recipes | 10 comments

After writing up the wild plum jam recipe the last week, I realised that I hadn’t written about the super easy marrow and ginger jam I made a few weeks ago.

We’ve had a lot of marrows this year – more by accident than design — too many courgette plants to keep up with. I used the early ones to make my marrow cake and misc cheesy marrow bake, and I gave some of them away – but we’ve still got maybe half a dozen to use up – so I’m jamming and chutneying like there is no tomorrow.

This jam recipe is very sweet but very easy. If you’re not a fan of sweet stuff, you might prefer to use less sugar and certainly not add the crystallised ginger.

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Wild plum/cherry plum jam recipe

Posted by louisa on Monday 23 August 2010 in cooking, growing, preserving, recipes, wild food | 11 comments

So last week, we went fishing for fruit on the mystery fruit tree outside our kitchen window. We collected 5.5kg of the plum-ish fruit, probably sacrificed as much the floor gods, and there is still a fair bit up there (albeit not terribly accessible). We’re not sure if they’re wild plum or cherry plum as everyone seems to have different opinions on what constitutes one or the other. Whatever they’re called, they’re very tart but also very sweet.

John wanted to try making plum wine (more on that another time) so I only commandeered 2kg of the harvest for our first batch of plum jam. (I’ll do another smaller jamming once he’s decided how much wine he is making tonight.)

The recipe calls for preserving sugar but granulated sugar would work just as well – preserving sugar is more expensive but the bigger crystals result in a clearer jelly. You don’t need jam sugar (sugar with added pectin) as there should already be enough pectin in the fruit.

UPDATE: Just a quick note to say that in 2011, I added a few drops of vanilla essence to the jam and it added a lovely round flavour. I can’t remember exactly how much or when (I think it was after the sugar so it wouldn’t be cooking too long, but wanted to mention it anyway, because it was delicious :)

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