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Ingredients
- 1 3/4 kg Marrow, peeled, seeded and cut in to 3cm cubes
- 1 1/2 kg Sugar
- 225 gm Dry apricots, roughly minced
- 2 Tbsp. Grnd ginger
- 4 x Lemons, juice of
Directions
- Layer the marrow and sugar in a non-metallic bowl. Cover with a clean tea towel and leave to stand for 2-3 hrs.
- Put the marrow and its juices in a preserving pan with the apricots and ginger. Slowly bring to the boil, stirring occasionally to dissolve the sugar.
- Add in the lemon juice and reduce the heat. Simmer for 1-1 1/2 hrs till the marrow is translucent/soft and the syrup is thick. Pack into sterilised jars, cover till cold and seal.
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