Vegetable marrow preserve

1 Servings

Ingredients

Quantity Ingredient
8 pounds Vegetable marrow; cubed
4 pounds Sugar
½ pounds Preserved ginger
3 Lemons; juice and rind
1 cup Water; if necessary

Directions

Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, ½ pound preserved ginger and 3 lemons - juice and rind. Let stand overnight. Add 1 cup of water if necessary and boil until clear.

There were no directions with this recipe but the usual storage method would apply. Ladle into hot, sterile 8-ounce (half-pint) jars and seal.

Process for about 10 minutes in a boiling water bath.

Source : Women of Unifarm Cookbook Formatted for MasterCook by Hallie du Preez Notes : My mother used to make this when I was a kid and I loved it.

Everybody went through a spell of growing "marrows" for a while and, like zucchinis I guess, there was an overabundance.

Recipe by: Women of Unifarm Cookbook Posted to KitMailbox Digest by Buddy or Hallie <buddy@...> on Sep 02, 1997

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