tag:blogger.com,1999:blog-8664082611429242956.post6791517228259534093..comments2023-09-03T12:01:30.192+01:00Comments on Chicken Licken's Creations: Zucchini, chocolate and orange cakeChicken Lickenhttp://www.blogger.com/profile/05781015395839834367noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8664082611429242956.post-31457939457975332742011-08-11T04:28:24.343+01:002011-08-11T04:28:24.343+01:00Hi, since you seem to have an abundance of zucchin...Hi, since you seem to have an abundance of zucchini, thought you might like this recipe. It was from a preserving book from Australia that my mom had. I had to convert it for US measures, sorry I don't have the original metric measures any more. <br />I makes a lovely light jam that is great on toast or with pork. I hope you like it. ~C8> (see the rattie?)<br />If you like really unusual Holiday presents this is it. It is best on sourdough toast but goes well with a nice pork chop.<br /><br />MARROW AND GINGER JAM<br />(ZUCCHINI AND GINGER JAM)<br /><br />First of all marrow is the UK & AU term for Zucchini so it isn’t the bone marrow variety.<br />Second of all this is a GREAT way to get rid of all those baseball bat zucchini that have a way of “magically” appearing on your door step or the car seat if you leave your car windows open.<br /><br /><br />4 lb peeled & seeded zucchini, cut into small cubes between 1/4 to ½ in. Smaller is better.<br />4 lemons, zested & squeezed & separated.<br />3 whole cloves<br />1 inch piece of fresh ginger, peeled & bruised.<br />3 lb sugar<br />4 oz crystalized ginger, chopped. You can add more if you like, depending on how much you like ginger<br /><br />Put the zucchini in the top part of a steamer, half fill the bottom half with water & bring to a boil over moderate heat. Place the top half over the water, cover & steam the cubes for 20-25 minutes or till they are just tender.<br />Remove zucchini from the pan & place in a large bowl, add the lemon juice. Put the zest, cloves & bruised ginger in a cheesecloth bag and add to bowl. Add sugar & mix well. Cover the bowl & leave the mixture for 24 hours. (if really warm I suggest refrigerating just to keep it from spoiling.)<br />Next day, pour contents of bowl into large stock pot. Place pot over low heat & stir constantly until sugar has dissolved. Then stir in crystalized ginger. Increase the heat & boil the jam until zucchini is transparent, the syrup thick, hitting setting point.<br />Remove pan from heat. With slotted spoon, remove the cheesecloth spice bag & discard. Ladle the jam into clean, hot jars, cover & label. Store in a cool place. Yield will be 6 lbs. Jam.Ratty Hugshttps://www.blogger.com/profile/00988265864796739728noreply@blogger.com