Marrow and Ginger preserve

Here at bottleandjarstore.com we're always keen to make the absolute most of the wonderful produce the seasons have to offer. Anyone who follows my Twitter feed will know I feature a #Seasonalingredientoftheweek and this week it's the marrow.

As you can imagine I'm also pretty keen to find a way of preserving the yumminess of these seasonal goodies. So when faced with a marrow I have to admit I needed some outside inspiration, but with quick flick through some preserving books, and a little help from my Tweeps I came across this recipe for marrow and ginger preserve.

Whilst both the main ingredients are savoury, this is actually a lovely mild and sweet jam, with a stunning autumnal yellow hue (which darkens slightly when kept). It is nice and easy to make as the marrow thickens the mixture quickly ready for popping in a jar quickly - so you don't feel that you need to make huge quantities at a time.

Ingredients: - Makes about 10 1lb jars

• 6lb diced marrow flesh
• Juice and grated rind of 4 lemons
• 12 oz crystal ginger or 1 oz ground ginger - feel free to add ginger to your own taste though
• 6lb caster sugar

Method:

1. Add the flesh to a heavy pan and pour over a little cold water. 

 

2. Bring to the boil and simmer for about 20 mins until tender. 

 

3. Drain and thoroughly mash the flesh. Return the flesh to the pan and add the grated rind and lemon juice. Add your ginger. 

 

4. Bring to the boil and then remove the pan from the heat. 

 

5. Add the sugar , stirring till disolved and then boil again till the jam is thick, about 20 mins. 

 

6. Pot in steralised jars and seal as normal.

For such a hearty preserve I think these would suit a chunky, rustic style jar such as our Excellsens jars.

Happy preserving

Penny

Super simple broad bean dip

Image courtesy of Flickr

This week the bottle & jar store team are celebrating our seasonal ingredient of the week ..... introducing the broad bean.

These beautiful bright green beans make for a super simple yet stunning starter.

My absolute favourite way to enjoy these lovely little beans is smashed up, blitzed in a blender and packed full of flavour. I use a few essential ingredients - a glug of olive oil, a squeeze of lemon, salt & pepper, garlic and of course wonderfully seasonal broad beans. I like to add a fresh herb of choice and find basil or mint work particularly well.

This recipe works well hot and cold and works as a great alternative to mashed potato in the summer months. Not only does do they add a new texture and a splash of vibrant colour to your dinner plate but broad beans are super-healthy and packed full of goodness.

For a stunning and versatile starter or snack, perfect for a picnic check out the recipe below. You really don't have to be too scrupulous with quantities, flavour to your taste.

Image courtesy of Flickr

• A few good handfuls of broad beans
• A good glug of extra-virgin olive oil
• A small bunch of mint or basil (roughly torn)
• 1 garlic clove
• Juice of half a lemon
• Salt & pepper seasoning to taste
• handful of grated parmesan

Method: Place the beans in a pan of boiling water and cook until tender (approx five minutes), drain beans and place in a blender with the rest of the ingredients. Blend until required texture. Decant into an Excellsens jar. This will keep in the fridge for 2/3 days. 

195ml Excellsens Jar

This dip is also wonderful dolloped onto some crusty bread as a rustic and attractive canape.

I hope you enjoy this recipe as much as I do....

Keep an eye out for the next recipe coming very soon.

Penny