Marrow Rum Recipe – How to Make Marrow Rum

For some reason growing marrows has declined in recent years. At one time no self-respecting gardener wouldn’t have a few marrow growing. There was great competition to grow the largest marrow and some did grow huge.

Marrow RumOn the other hand, marrows can be pretty tasteless hence most recipes stuff the marrow with other more flavourful foods. Courgettes, which have surged in popularity are just immature marrows, bred to be eaten young.

Happily marrows aren’t difficult to grow and if you leave a courgette long enough it will become a marrow and can be used for this marrow rum recipe. There’s more on growing marrows here.

Marrows are cucurbits (the same family as courgettes, squash and cucumbers). Like squash and pumpkins, the marrow’s skin will harden if left in the autumn sun when picked. With a hardened skin, they’ll store well for months.

How to Make Marrow Rum

Ingredients for Marrow Rum

  • 1 Large Mature Marrow (Must have a hard skin)
  • Demerara Sugar
  • 1 Orange
  • 1 oz Raisins
  • Wine Yeast
  • Yeast Nutrient

Method for Marrow Rum

  1. Take a few tablespoons of cooled boiled water, dissolve a couple of teaspoons of sugar and add the juice of the orange. Add the yeast and yeast nutrient. Leave for 8 hours or overnight covered with a piece of muslin so that fermentation gets going.
  2. Using a bread saw or even a cleaned wood saw, cut the stalk end off and place to one side.
  3. Scoop out the pith and seeds. Pack the space inside the marrow with the Demerara sugar.
  4. Pour the fermenting yeast over the sugar. Replace the top that you cut off and fix it in place with gaffer tape or similar.
  5. Hang the marrow with the lid uppermost in a net or muslin bag suspended in a warm place. Alternatively you could stand the marrow in a large bowl or jug and cover with a towel.
  6. Keep a close eye on the marrow, especially after the second week. After the third week, liquid should start to drip out. Make a hole in the bottom of the marrow and drain the liquid into a demijohn.
  7. At this point you add the raisins into the demijohn, fit the airlock and place somewhere warm.
  8. Once fermentation has stopped, rack off to clear and then bottle the marrow rum.

Should be good to drink after a year but better after two.

Posted in Country Spirits
10 comments on “Marrow Rum Recipe – How to Make Marrow Rum
  1. Amy says:


    I’ve started making marrow rum using a different recipe from 2012 so was glad to find one that was published recently.
    I followed one which doesn’t add the yeast until the liquid has been drained from the marrow, and it didn’t specify amounts.
    I’ve added a sprinkling of wine yeast to the liquid and it is fermenting away merrily in a corner.
    Does anyone know how long it will take until fermentation has stopped? And will it matter if the container hasn’t been sealed with an airlock?

    Thanks in advance


  2. John Harrison says:

    I’d expect it to take about 6 weeks to finish fermenting – but too many variables to be certain.
    Yes, yes, yes, you need an airlock!

  3. Lin says:

    Can I top up the demijohn with water or orange juice or something???? The demijohn is only three quarters full of the liquid from the marrow. I’ve already added the chopped raisins but our recipe didn’t mention any orange.

  4. John Harrison says:

    The recipe above does mention an orange – if you’re working on a different recipe then we’d need to know it to advise.
    If you’re following this recipe, don’t top it up.

  5. mark says:

    my late father did this recipe many years ago and used a ladies stocking to hang the marrow in whist fermentation took place

  6. Mr stuart smith says:

    A question. Can you help? How much yeast and yeast nutrient should I use per marrow?

    • John Harrison says:

      Yeast, being a living thing reproduces and doubles its number every 8 hours or so. If bought in sachets, use the whole sachet otherwise a teaspoon full will be fine to get things going.
      Unless the packet instructions say otherwise, a small teaspoon full will be plenty. You can omit yeast nutrient but I’ve found better results from using it. The fermentation gets going better and lasts longer.

  7. Deborah Jessup says:

    This may be obvious to some but when you say “scoop out the pith and seeds” is what you call the pith the actual marrow flesh so you would be left with just a shell. Thanks

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