[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]
Ingredients:
4 lb (2 kg) marrow, peeled and seeds removed
To every 1 lb (500 g) marrow purée allow:
1 lb (500 g) sugar
8 oz (250 g) butter
4-5 eggs
Rind and juice of 2 lemons
4 oz (100 g) stem ginger, chopped OR 1 teaspoon (5 ml) ground ginger
[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Method:
1. Cook marrow without water in a covered pan until it is really soft, with the ginger and lemon juice and rind. Liquidize or sieve.
2. Cook the purée slowly in a double saucepan with sugar and unsalted butter, until the sugar has dissolved and the butter has melted.
3. Strain in lightly beaten eggs.
4. Cook gently, stirring frequently, until just beginning to thicken. Do NOT boil.
5. Remove from heat and pour at once into warmed, sterilized jars. Cover, label and store.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]