Instructions:
 

Place the diced marrow into a large bowl and sprinkle with the salt, stir to ensure the marrow is evenly coated and place in the fridge for 10-12 hours or overnight.

Rinse the marrow thoroughly in cold water to remove all of the salt residue, drain and place in a large saucepan. Add all of the remaining ingredients and bring to the boil.  Reduce the heat to a simmer and cook until the sauce has thickened, this will take approximately 80-90 minutes

Once cooked, remove from the heat and allow to rest for 20-30 minutes.

Spoon carefully into sterilised jars and seal.  This will keep for 9-12 months in a cool dark place.