Recipe Archives->Preserving->Marrow 01

Vegetable Marrow Jam
 
4 lbs vegetable marrow (when peeled)
4 lb sugar
1 lb preserved ginger
1 teaspoon of lemon essence
2 oz of salt
 
Remove seeds from the marrow and dice it. Sprinkle the marrow with
the salt and leave overnight. Next day, put all the ingredients in
a pan and boil gently until the marrow is clear.

The jam is cooked when a little placed on a cold plate sets.

Pour into warm, dry jars and seal at once.

Printable version: marrow01.txt.