| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | New, Imports | 1 | Servings | |
INGREDIENTS
| 8 | lb | Vegetable marrow; cubed |
| 4 | lb | Sugar |
| 1/2 | lb | Preserved ginger |
| 3 | Lemons; juice and rind | |
| 1 | c | Water; if necessary |
INSTRUCTIONS
Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, 1/2 pound preserved ginger and 3 lemons - juice and rind. Let stand overnight. Add 1 cup of water if necessary and boil until clear. There were no directions with this recipe but the usual storage method would apply. Ladle into hot, sterile 8-ounce (half-pint) jars and seal. Process for about 10 minutes in a boiling water bath. Source : Women of Unifarm Cookbook Formatted for MasterCook by Hallie du Preez Notes : My mother used to make this when I was a kid and I loved it. Everybody went through a spell of growing "marrows" for a while and, like zucchinis I guess, there was an overabundance. Recipe by: Women of Unifarm Cookbook Posted to KitMailbox Digest by Buddy or Hallie <[email protected]> on Sep 02, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”