I took my eye off the courgettes for a couple of days.
So now what do I do? The first thing would be to consult this ancient and battered volume. After her work with the Ministry of Food during World War II, I’m sure Marguerite Patten knew all about making the best use of gluts.
Her list includes: damson and marrow jam, marrow chutney, marrow curd, marrow and ginger jam, marrow and lemon jam, marrow lemon curd, marrow and orange jam, and pickled marrow.