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| 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.
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