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MrsWW

Leek Marmalade with Rosemary

In a fit of clearing some veg boxes in the garden yesterday, I had a surplus of leeks that would not get eaten in the forseeable so, decided to have a go at this:

1.2kg leeks sliced into thin rings (if large leeks, slice down middle and slice into half circles)
900g granulated sugar
500ml vinegar (I used malt this time but may have a go with cider vinegar next time)
5/6 sprigs of rosemary

Dissolve the sugar in the vinegar in a preserving pan and then add the rosemary sprigs.  Simmer for about 5 minutes and then add your chopped leeks.

Keep on a low simmer for 1 - 2 hours until the leeks have gone translucent and the mixture is "jammy".  Don't cook it too far as they marmalade will set further when in the jar.

Ladle into hot sterilised jars, allow to go cold and then label.
ClaireK

Like the sound of that. Let us know what it turns out like

Claire
Rare one

Sounds interesting. similar to the onion marmalade I used to make.Will have to think about it again now you have rekindled the idea.
  Do let us know what it tastes like.
Lurcher

sounds interesting. What does it taste like?
MrsWW

Only tried a little that was left in the pan after I'd finished bottling which, even whilst still warm, tasted gorgeous.  Haven't tried it cold yet but will report back when I do.

I'm thinking it would be nice with thyme instead of rosemary too.
MrsWW

Rightho, in the interest of providing feedback - both me and OH have just tried a small teaspoonful of it each - absolutely gorgeous.  OH said he thought it was a little bit sweet but I reminded him that normally we won't eat it by the spoonful, it will be served with cold meats or cheese.  He's said he'll eat it again and that's good enough for me    Enjoy all who try it   I think the leeks make it a more delicate flavour than onion marmalade.
captainhastings

Very interesting I wondering if it is more suited to meats like a chutney rather than some thing your going to plonk on toast.
I will have a surplus of leeks shortly
MrsWW

captainhastings wrote:
Very interesting I wondering if it is more suited to meats like a chutney rather than some thing your going to plonk on toast.
I will have a surplus of leeks shortly


I wouldn't have it on toast unless of course it was maybe melba toast being eaten with pate.

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