Cut marrow or pumpkin into pieces, removing rind and seeds. Steam or boil in a small amount of water until tender, then mash and add a little salt and sugar to taste. Reheat, and when scalding hot fill into well-sterilised jars (see Sterilisation), adjust sterilised rubber rings and lids, screw down tightly, or fasten down the wire clamp of spring-top jars, and put away out of a draught. When cold and glass has contracted, again tighten the lids. If liked, marrow or pumpkin may be cut into slices or squares, and packed into the jars without parboiling, then filled up with slightly salted and sweetened water, and sterilised for two hours.