Greengage Jam
Ingredients
Directions
Cook the greengages the same way as plum jam.
Use fruit that is still on the green side.
Add sugar equal to the amount of pulp.
Cook rapidly for 20 to 30 minutes or until it jellies when tested in a saucer.
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
What each ingredient does
- Greengages
- Provide the fruit pulp, plus natural pectin and acid that help the jam set.
- Sugar
- Adds sweetness and, at this ratio, helps the jam set and keeps it preserved.
The step that matters
Cooking until it jellies. Rapid boiling evaporates water and concentrates the pectin, acid and sugar so the jam sets. Stop too early and it stays runny; cook too long and it turns dark and loses fresh flavour. The saucer test shows when it is ready.
“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.
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