Vegetable Marrow Jam

It is fall and the corgettes/zuchinis that we missed picking when they were young are now giant vegetable marrows as long as your fore arm. I just made up a batch of my great grannies vegetable marrow jam and is it good. Perhaps I am just remembering what I liked as a child. Whatever. To make it:

*Peel as many large old woody vegetable marrows as you want.

*Slice them into slices from one to two cm thick.

*Cut out the pith

* Dice the rings into pieces one to two cm wide.

*Place the pieces in a stainless steel or plastic container and sprinkle a few cups of sugar over the top

*Leave for at least 24 hours to extract the juice and shrink and harden the pieces.

*Pour off the juice and add the zest of a whole bunch of lemons and lots of diced or sliced ginger. Cook it down. The top of a wood stove is ideal. Save the skinned lemons.

*When the juice is evaporated to about half its original volume, add the pieces and cook until they are translucent.

*Add sugar to taste.

*Add some pectin, the juice of the lemons and some citric acid and boil vigorously for 5 minutes or so. Keep stirring so it won't burn.

*Bottle.