Vegetable Marrow Jam from The Settler's Cookbook by Yasmin Alibhai-Brown
Cut marrow into cubes. Place in a bowl and cover with sugar, leaving until the next day. Strain off the syrup and boil with the juice of lemons and fresh ginger (tied in a muslin bag). Cut preserve...
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Ingredients
- 2 oz fresh root ginger
- 1½ lb preserved ginger
- ¾ lb sugar to each lb of marrow
- Juice and rind of 2 lemons
- Enough marrows to weigh 6 lb after being peeled and cored
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