Farmer’s Marrow rum recipe
Ingredients:
I large ripe marrow with hard skin
3-5 lbs of demerara sugar
Activated wine yeast (Lindsey suggests bread yeast would do at a pinch)
Juice of an orange
Method:
Slice off stalk end of the marrow with a bread knife. Savng enough to use as a lid. Remove all pith and seeds.
Pack the cavity with demerara sugar.
Pour over previously activated yeast and the juice of an orange.
Replace top of marrow, seal with sellotape.
Hang marrow in a muslin bag, cut end uppermost in a warm place.
After 3 wks marrow may show signs of leaking out. Either make a hole in bottom of marrow and run liquid into fermenting jar. fit airlock, let ferment out. You can if you wish add a few raisins to fermenting jar. syphon off and bottle.