Skip to main content
Main

Vegetable Marrow or Pumpkin

A preserved vegetable made by steaming or boiling marrow or pumpkin, seasoning with salt and sugar, and canning in sterilized jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Pumpkin and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,350 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Vegetable Marrow or Pumpkin

Ingredients

Directions

Prepare the vegetable

  1. Cut the marrow or pumpkin into pieces.

  2. Remove the rind and seeds.

  3. Steam or boil the pieces in a small amount of water until tender.

  4. Mash the cooked vegetable.

  5. Add salt and sugar to taste.

  6. Reheat until scalding hot.

Jar and store

  1. Fill the mixture into well-sterilized jars.

  2. Adjust the sterilized rubber rings and lids tightly.

  3. If using spring-top jars, fasten down the wire clamp.

  4. Store the jars away from drafts.

  5. Once cooled and the glass has contracted, tighten the lids again.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pumpkin + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,350 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Marrow or pumpkin
Forms the body of the preserve, providing its bulk and mild, sweet flavour.
Sugar
Adds sweetness and helps the preserve taste balanced and rounded.

The step that matters

Tightening the lids after cooling. As the hot mixture cools, the air inside contracts and creates a partial vacuum that seals the jar. Lids tightened only while hot may be pushed off by pressure, and once the glass has contracted the lids must be retightened to keep the seal secure.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pumpkin BreadPumpkin Bread14 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes