In the 1930s some of the resourceful ladies of rural Canada made marmalade from vegetable marrow.
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.
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