Vegetable Marrow Jam

Ingredients

• each pound of prepared marrow
• 1 lb. sugar
• | lemon
• 4 oz. whole ginger
• water

Method

1. 1

   Wash, dry, and peel the vegetable marrows.

2. 2

   Cut them into slices an inch thick.

3. 3

   Stamp out the seeds and cut the rings into blocks an inch wide.

4. 4

   Weigh the marrow and put it into a basin with the proper proportion of sugar, the grated rind and juice of lemon, and the ginger tied in muslin.

5. 5

   Boil the skins and seeds in water for 1 hour.

6. 6

   Strain and allow 1 gill of this liquid to each pound of marrow.

7. 7

   Pour this into the basin, cover, and stand for 24 hours.

8. 8

   Next day, boil all together until the pieces of marrow look transparent and the liquid will jelly when tested on a plate.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 762. The excerpt below is the record exactly as published.

Vegetable Marrow Jam To each pound of prepared marrow allow 1 lb. sugar, | lemon, and 4 oz. whole ginger, water

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