Preserved Vegetable Marrow(Popular in Britain)

Peel marrow and cut into small pieces.

Put in cold water with a little salt and let it remain 12 hours.

Take it out on a large meat dish, have an equal quantity of loaf sugar.

Sprinkle 1 pound over the marrow to remain all night, then add the remainder of the sugar, juice and peel of 2 lemons, 2 ounces whole ginger, bruised, and 1 dozen cayenne pods, tied up in a piece of muslin.

Boil gently until marrow becomes quite clear and the juice rather thick. Should there be any seeds, take them out, also the ginger, peel and pods when you put into jars.

Preserve only the firm ones.

The spices and lemons are sufficient for 4 pounds marrow.