Marrow and Ginger Jam
6lbs diced marrow
6oz fresh ginger
0.5 pint water
Peel marrow, remove seeds, cut into dices and weigh.
Put in a bowl and cover with sugar; let stand for 24 hours
Grate lemon rind and squeeze lemons
Skin, rough cut and bruise ginger; put in muslin bag with grated rind of lemon (I think I also put the pips in).
Put diced marrow/sugar in pan with muslin bag and lemon juice
Boil until marrow looks clear and syrup sets when tried on plate.
But into sterile jars etc
From Pat Temple