Recipe - Vegetable Marrow Preserve

8 pound Vegetable marrow; cubed
4 pound Sugar
One half pound Preserved ginger
3 Lemons; juice and rind
1 cup Water; if necessary

Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, One half 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 8ounce (halfpint) 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@connect.ab.ca on Sep 02, 1997