Vegetable Marrow Jam

To 6 lb. of vegetable marrow allow 6 lb. of sugar and the rind and juice of four lemons. Pare the marrow and cut it up, strain the juice of the lemons, and cut the rind very finely. Put them all into a preserving-pan with the sugar, and let it stand all night. Next day boil gently till the fruit is clear. If liked, the rind of the lemons can be omitted, and ¼ lb. of green ginger added, thinly sliced.