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| 8 x ca. 450 g | Vegetable marrow; cubed |
| 4 x ca. 450 g | sugar |
| 1/2 x ca. 450 g | Preserved ginger |
| 3 | Lemons; juice and rind |
| 1 Tasse | Water; if necessary |
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Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, 1/2 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
Everybody went through a spell of growing "marrows" for a while and, like zucchinis I guess, there was an overabundance.
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