Marrow Cream (makes 6 jars)

4 lb peeled, seeded cubed marrow
3 1/2 lb sugar
8 oz butter
6 lemons

Steam marrow until tender strain well and leave to drain overnight. Mash into a puree through liquidizer
Put puree into preserving pan with butter, sugar and juice and grated
rind of lemons

Heat gently, stirring until sugar is dissolved
Boil and stir for 20 minutes (good keeping quality!)