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