Greengage Jam
Ingredients
Directions
Prepare the fruit
Split the greengages and place them in a preserving pan with 1 quart of water.
Stir the mixture over heat until the fruit dissolves.
Rub the pulp through a coarse sieve into a clean pan.
Make the jam
Boil the sugar until it reaches the full degree, then add the pulp.
Stir the mixture while it boils sharply for about 25 minutes.
Remove from heat when the jam clings to the edge of the spoon.
Pour the jam into jars.
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, which supplies the jam's body, flavour and natural pectin.
- Sugar
- Sweetens the jam and helps it set by binding water, giving a thick, spreadable texture.
The step that matters
Stop cooking at the setting point. Sugar concentration and boiling time together determine when the jam sets. Overcooking makes it stiff and dull, while undercooking leaves it runny and prone to spoiling.
“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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