Farmer’s marrow rum recipePosted by Fiona Nevile in Liqueurs | 76 comments
I have discovered that stored in a cool location, marrows keep for weeks. Our marrowhas waited to be turned into something delicious since mid September. It had gradually changed in colour from dark green to a paler green with small dashes of orange. It was time to give it the Cinderella treatment.
When Lindsey emailed me with a recipe for marrow rum that she had found in a 1954 cookbook. I could see a great future for our companion vegetable. Lindsey had tried to leave the recipe as a comment on the site and I discovered a few days later that my spam filter had gobbled up her comment. Apologies if this has ever happened to you.
So today this is Lindsey’s recipe with some other twists that I discovered on the excellent Selfsufficientish forum. There are quite a few recipes for marrow rum knocking about on the Internet. A few even use rum!
The forum discussion on marrow rum has some good pointers to making some great grog. mattachinelee has a similar recipe at the start but adds the sieved marrow flesh and cooled boiled water to the demijohn and leaves the grog in the airing cupboard for a year. I think that I am going to try his route with one change. When fermentation ceases I will rack off the grog into a clean demijohn. As I don’t like the idea of the grog sitting on the marrow ‘lees’ for a year.
Apparently marrow rum is amazingly potent stuff! Just the sort of grog that eases Cottager Smallholder inhabitants through a grey winter. I have seen marrows on sale recently. Why not give it a go?
|Farmer’s marrow rum recipe||
- 1 large ripe marrow with hard skin
- 3-5 pounds of demerara sugar
- Activated wine yeast (Lindsey suggests bread yeast would do at a pinch)
- Juice of an orange
- Slice off stalk end of the marrow with a bread knife. Savng enough to use as a lid. Remove all pith and seeds.
- Pack the cavity with demerara sugar.
- Pour over previously activated yeast and the juice of an orange.
- Replace top of marrow, seal with sellotape.
- Hang marrow in a muslin bag, cut end uppermost in a warm place.
- After 3 wks marrow may show signs of leaking out. Either make a hole in bottom of marrow and run liquid into fermenting jar. fit airlock, let ferment out. You can if you wish add a few raisins to fermenting jar. syphon off and bottle.
Lindsey suggests pack with yet more sugar, reseal and leave longer. This is from a recipe I found yesterday and as I want max juice…..!!
At this stage mattachinelee in the selfsufficientish forum takes a slightly different route. Pour the sugar mixture into the demi john. Scrape out the marrow flesh, sieve and adds this to the demi john through a funnel. Add more yeast and the juice of half an orange. Top up the demijohn to three quarters full with cooled boiled water to the demijohn. Fit an airlock and leave for a year in the airing cupboard. This will produce 5 pints of rum.
Lindsey points to a note from 1954 book: the longer you can keep this the better it will taste.
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Just take the seed and mushy stuff out
How mutch of the marrow do you leave in
Would you activate the bread yeast first or do you pour it in with the sugar
activate the yeast first, try and obtain a wine yeast as a first choice. Baking yeast will not yield the same alchoholic conent.