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Vegetable Marrow Marmalade

Pare and seed any quantity of moderate-sized vegetable marrows, and cut them into thin slices. Weigh them, and allow a pound of loaf sugar, the rind of half a small lemon, chopped small, and a cupful of water to every pound of marrow. Boil the sugar and water to a clear syrup. Put in the marrow, and let it simmer gently for an hour and a half. Be careful that it does not burn. Strip the thick white skin from the lemons, slice them, take away the pips, mix these slices with the marmalade, and let all boil together for a quarter of an hour. Turn the marmalade into jars, and cover these in the usual way. An excellent imitation of preserved ginger may be made with vegetable marrow (see GINGER, PRESERVED, IMITATION OF).