Skip to content

Vegetable Marrow Jam

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Digitised by Project Gutenberg, eBook #10632 (https://www.gutenberg.org/ebooks/10632). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Peel the marrow, remove seeds, and cut into dice.
  2. To each pound of marrow allow 1 lb.
  3. cane sugar;
  4. to every 3 lbs.
  5. of marrow allow the juice and grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground ginger.
  6. Put the marrow into the preserving pan, sprinkle well with some of the sugar, and stand for 12 hours.
  7. Add the rest of the sugar, and boil slowly for 2 hours.
  8. Add the lemon juice, rind, and ginger at the end of 1-1/2 hours.