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
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