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Vegetable Marrow Jam


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4 lbs. Vegetable Marrow (when peeled)
4 lb. Sugar
1 lb. Preserved Ginger
1 Teaspoon of Lemon Essence
2 oz. 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.