38 THE BOOK OF FRUIT BOTTLING 
together. Boil slowly for three hours, keeping it well 
stirred and skimmed. August is the month which is 
best for making this preserve, as tomatoes are then very 
cheap and plentiful. 
Green Tomato Jam.—This is a specially useful recipe, 
as often late in the season, when sunshine is getting 
scarce, there are many green tomatoes left in the open 
which it is dificult to know what to do with. They 
can, however, be turned into a very excellent preserve. 
Gather the fruit freshly and wipe over with a soft cloth 
to remove all grit. Cut it open and remove all seeds. 
To every pound of fruit allow 21b. of sugar. Put the 
fruit and sugar into a pan, and to every 12 Ib. allow 
three-quarters of a pint of cold water. Add one lemon 
very finely sliced to every 4 lb. of fruit and sugar. 
Bring the whole to the boil, and keep boiling till the 
syrup is quite thick. 
Vegetable Marrow Jam.—TVo those who like it vegetable 
marrow jam is one of the most delicious. Peel the 
marrows and remove all seeds and stringy parts, and cut up 
the fruit into pieces about I in. broad to 13 in. long. To 
every pound of fruit allow 1 lb. lump sugar, and to every 
8 lb. of fruit and sugar mixed, a heaped-up teaspoonful of 
whole ginger and one small saltspoonful of cayenne. 
Have ready a large bowl or glazed crock, and into this 
put the marrow and sugar in alternate layers, starting 
with a layer of sugar. The sugar will then melt and 
blend with the fruit. Well bruise the ginger and tie it 
up in two or three muslin bags, and put into the crock 
with the fruit and sugar. Leave them standing all 
night. In the morning add the bag of cayenne, and to 
every 2 lb. of fruit the very thinly pared rind and juice of 
one lemon, taking care to remove the pips. Now put 
all the ingredients into a pan, and set on a clear fire to 
boil, keeping it stirred all the while. The jam will be 
done when the lemon rind and marrow are boiled quite 
