This recipe was used during the Second World War when fruit was very hard to come by but vegetables such as marrows were easier to grow.
1.8 Kilogram Marrow, peeled and cubed (4 lb) 1.8 Kilogram Sugar, peeled (4 lb) 2 Lemons, zest and juice 40 Gram Dried root ginger (1 1/2 oz)
Makes 3.5 kg (8 lb)
Add the marrow, lemon zest and juice and ginger (which may be put in a small muslin bag to the pan. Cover with sugar and leave for 24 hours.
Next day, heat carefully until the sugar has dissolved and boil rapidly until 2.3 kg (5 lb) jam is obtained, by which time the marrow should be nearly transparent and the syrup thick. Remove the ginger, skim, pot and cover.