Greengage Jam
Ingredients
Directions
Prepare the fruit
Split the greengages and place them in a preserving pan with the water.
Stir over heat until the fruit dissolves.
Rub the pulp through a coarse sieve into a white pan.
Make and pot the jam
Boil the sugar to the full degree, then add the pulp.
Stir while the jam boils sharply for about 25 minutes.
Remove from heat when it hangs to the edge of the spoon and pour into pots.
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 that forms the jam's body and its tart, distinctive flavor.
- Sugar
- Adds sweetness, balances the tartness, and helps the jam thicken and keep well.
The step that matters
Removing the jam from the heat. Stopping at the right point matters. Removing it too early leaves the jam runny and unlikely to set, while cooking too long makes it stiff and dull in flavor.
“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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