Gbsengage Jam
Ingredients
Directions
Make the jam
Place the stoned greengages in a preserving pan.
Bring the fruit to a boil, then add the sugar, stirring until melted.
Remove any scum that rises to the surface.
Boil rapidly for 10 minutes to finish cooking.
To check if done, pour a little jam on a plate; it should thicken and appear firm.
Add the blanched kernels to the jam and give it one final boil.
Pot and cover
Pour the preserve into pots and let it cool.
Cover with oiled paper and then with tissue paper brushed with egg white.
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, with their juice and pectin, which set the jam as it cooks.
- Lump sugar
- Sweetens the jam and, as it dissolves and concentrates, helps the mixture thicken and keep.
- Blanched kernels
- Add a nutty, almond-like aroma and flavour to the finished jam.
The step that matters
Boiling rapidly until the jam is done. Jam sets when enough water evaporates and the sugar and fruit pectin reach the right concentration. Under-boiling leaves it runny and liable to spoil, while over-boiling can darken and dull the flavour. The plate test shows whether 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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