4 lbs. Vegetable Marrow (when peeled)
4 lb. Sugar
1 lb. Preserved Ginger
1 Teaspoon of Lemon Essence
2 ounce of Salt
Remove seeds from the marrow and dice it. Sprinkle the marrow with the salt and leave overnight. Next day, put all the ingredients in a pan and boil gently until the marrow is clear. The jam is cooked when a little placed on a cold plate sets. Pour into warm, dry jars and seal at once.