Vegetable Marrow Marmalade

In the 1930s some of the resourceful ladies of rural Canada made marmalade from vegetable marrow.
By Edna N. Sutherland
June/July 1998
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To look at vegetable marrow squash, you wouldn't normally think of it becoming marmalade.
Photo by Fotolia/lapas77


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When rural Canadian ladies of my mother’s generation wanted something sweet to spread on bread, they knew how to make it themselves. The following recipe for marmalade might confuse a modern cook, but it is assumed the cook of the 1930s or '40s — which is when I think this recipe was created — put the ingredients through her food chopper before cooking her marmalade.

Vegetable Marrow Marmalade

1 vegetable marrow
8 lemons
10 oranges

Cook until thick. Add 6 cups sugar. Cover and simmer one hour.

I'm sure they made it in the summer mainly; lemons and oranges wouldn't have been easy to find in the winter!

Edna N. Sutherland
Vancouver, B.C.








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