I've just checked in here and realised it's been 10 months since last post. Where did that time go? This is not good. Did warn you I was rubbish, but I'm on an organising streak at the moment, so going to give it another go.
It's that time of year again for courgettes, marrows and tomatoes. There has been a serious issue with blight this year, both in potatoes and tomatoes, which makes sense when you realise they are part of the same family. I've been lucky so far in not getting either in my garden, but that doesn't mean that I won't. So with that in mind, here's a couple of preserves to make using green tomatoes and marrows. Both from the wonderful Preserving book by Oled Schwartz
Marrow and Ginger Preserve
1.5kg marrow, peeled, cored and cut into cubes
1kg preserving or granulated sugar
500ml of water
juice of 1 lemon or 2 limes
5cm piece of fresh ginger, peeled and finely shredded
grated lemon zest or lime zest from above
1tbsp of orange flower water (optional) ((I used a 1tbsp of orange essence))
1. Put the cubed marrow into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-15 mins until marrow starts to soften. Drain thoroughly.
2. Put all the remaining ingredients into a preserving pan. Bring to the boil, stirring until sugar has dissolved.
3. Boil for a few minutes and then add the marrow. Return to the boil and then reduce to simmer for approximately 2-2.5 hours until marrow translucent and syrup thick.
4. Place into sterilised jars and seal.
It will be ready straight away, but improves with keeping. Should make about 1.5kg of preserve and keeps for 2 years unopened.
I only made half the quantity as I only had one marrow that was of average size. I use it in cakes, on toast, in yogurt. It's very sweet, but definitely an alternative to stuffed marrow. 🤣
4 large sweet oranges
2 lemons
1kg of green tomatoes
750ml of water
1kg of preserving or granulated sugar
1.5tbsp coriander seeds, roughly crushed (I have done this recipe without these in the past)
1. Cut the oranges into slices, remove the pips and set aside.
2. Squeeze the juice from the lemons and add the pips to the orange pips in a piece of muslin.
3. Put the tomatoes and the oranges through a food processor until finely chopped. You can do this by hand; just made sure it is finely chopped. (I have done this when I didn't have a food processor)
4. Place the chopped tomato, orange, water and the muslin bag with the pips inside into a preserving pan. Bring to the boil, reduce heat and then simmer for about 45 minutes until orange peel is soft.
5. Add the sugar and the lemon juice to the pan, stirring until sugar has dissolved.
6. Bring to the boil again and boil over a medium heat for approximately 30-35 mins, stirring occasionally until the mixture is thick and leaves a clear channel when a wooden spoon is drawn through. In other words, ensure there is no runny liquid.
7. Remove pan from heat, allow to cool a little, skim if necessary and remove the muslin bag of pips. Stir through the coriander seeds and ladle into hot sterilised jars and seal.
Should make approx 2kg of marmalade and will store for a year unopened.
Honestly, it is delicious. Doesn't sound right, but it works. I use it on toast like ordinary marmalade, but also as a filling for gram flour cake. The earthiness of the gram flour with the slightly bitter marmalade is a great combination.
I hope these are useful. xx
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