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.
On 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
- 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.
- Using a bread saw or even a cleaned wood saw, cut the stalk end off and place to one side.
- Scoop out the pith and seeds. Pack the space inside the marrow with the Demerara sugar.
- Pour the fermenting yeast over the sugar. Replace the top that you cut off and fix it in place with gaffer tape or similar.
- 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.
- 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.
- At this point you add the raisins into the demijohn, fit the airlock and place somewhere warm.
- 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.