Mock Ginger, or Vegetable Marrow Jam

Ingredients

• 21b. of brown (cane) sugar
• five pints of water
• a pound of loaf sugar
• the juice and thinly-pared rind of two lemons
• a grain of cayenne
• loz. of well-bruised whole ginger

Method

1. 1

   Peel the marrow and cut it into inch dice.

2. 2

   Make a syrup with brown sugar and water, steep the marrow for two days, then strain.

3. 3

   Prepare a second syrup with loaf sugar, lemon juice, cayenne, and ginger for each pound of marrow.

4. 4

   Add the strained marrow to this syrup, cook till transparent, then pot and tie down.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Mock Ginger, or Vegetable Marrow Jam. — Peel the marrow and cut it into inch dice ; make a syrup with 21b. of brown (cane) sugar and five pints of water ; lay the marrow in this and let it steep for two days, when you strain it off. Have ready a second syrup made with a pound of loaf sugar, the juice and thinly-pared rind of two lemons, a grain of cayenne, and loz. of well-bruised whole ginger

Cook this with the app: pantry check, scaling, and the assistant.