Makes 4 lb (1.8kg)
2 lb (900g) marrow (weight after preparation)
2 oz (50g) coarse salt
1 lb (450g) granulated sugar 1/2 pint (300ml) distilled white vinegar
1 oz (25g) dried root ginger thinly pared rind of 1 lemon
Marrow is very watery so it has to be brined; it also overcooks easily. Peel the marrow, cut in half lengthways and scoop out the seeds, then cut in bite-sized pieces. Put into a mixing bowl layered with the salt. Leave to stand for 24 hours, then thoroughly rinse. Blanch in a saucepan of boiling water for 2-3 minutes. Drain at once and return to the rinsed mixing howl.
Put the sugar and vinegar into a saucepan. Bruise the ginger and tie in a muslin bag. Add to the pan along with the pared lemon rind. Slowly bring to the boil, stirring to dissolve the sugar. Pour syrup over the marrow, cover with a plate and leave to stand for 24 hours.
Put marrow with syrup into a saucepan and simmer for 5 minutes until marrow is translucent. Using a perforated spoon, transfer marrow to storage jars, discarding the muslin bag and lemon rind.
Return the pan of syrup to the heat and boil rapidly for 10 minutes to reduce the liquid and concentrate the flavour. Pour syrup over the fruit there should be sufficient to cover. Cover jars tightly when cold.