1 can or 1 fresh pineapple. Sugar. Vegetable marrows. Salt.
Cut and peel the vegetable marrows, weigh and put into salt water, allowing two tablespoonfuls of salt to one gallon of water, then set in a cool place over night.
Drain, dry them, and cut into pieces about two inches square. Place these in a large earthenware dish, and to each pound of marrow allow three-fourths of a pound of sugar and to three pounds of marrow allow one can of pineapple cut into squares.
Add the pineapple juice and leave for twenty-four hours. Boil till clear. This takes about two hours.
Seal in jars.