Instructions: Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and cut into 1/4 inch blocks. Put into bowl with sugar, grated rinds, lemon juice and ginger cut into small pieces. Put skins of marrow and seeds into pan, cover with water and boil for 1/2 hour, strain. Allow 1/2 cup of this liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24 hours. Place contents into preserving pan and boil, stirring constantly, cook until marrow is transparent and will set in 45 minutes to one hour.

Pour into jars.

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