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Marrow Jam
Preserves

Commonly includes lemon and ginger.


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

672. VEGETABLE MARROW JAM (Middlesex)

Procure a good sound well-ripened marrow, of twelve pounds weight. Peel it and cut it into cubes two inches square, add the juice and very thinly cut rind of four lemons; mix in one pound of sugar to every pound of marrow, and place in an enamelled preserving-pan or in a deep earthenware jar, for twenty-four hours. Then add three ounces of bruised race ginger, and a quarter of an ounce of chillies (this is optional) in a muslin bag. Let the mixture boil for one and a half hours in the preserving-pan (counting from the time that it comes to the boil) and, just before it is done, add half a pound of candied peel cut into very thin strips.




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