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Canning Citron or Vegetable Marrow Jam
Citrons and vegetable marrows [both squashes that people at one time grew] grow very easy here on the prairies and will make good fruit or jam when other fruits are difficult to get.

Canning Citron
When citron is ripe the seeds are bright red. Remove the seeds and cut the citron in small pieces and put in a preserving kettle. Cover with granulated sugar and let stand over night. In the morning cut a few pieces of lemon and put into it. There will be enough juice on the fruit to cook it in. Cook until the fruit is transparent. Seal in jars while hot.

Vegetable Marrow Jam
Dice marrow when it is a little on the green side. Cut as for marmalade, 2-3 lemons and 1 orange for each marrow. Mix together. Add 1/2 - 3/4 lbs. sugar for each pound of fruit mixture. Let stand overnight. Cook slowly until thick and clear. Note- use plenty of sugar and don't make more than will be used in a year because it loses color and flavor.

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Al Durtschi, E-mail: mark@waltonfeed.com

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Page last updated: 20 Sep 99