Greengage Jam

Weigh the greengages before removing the stones, and for each pound of fruit add ¾ pound of lump sugar.

Divide the greengages, remove the stones, and place the fruit in a preserving pan.

Bring the fruit to a boil, then add the sugar, and stir gently over a low heat until the sugar melts.

Skim off any scum that rises to the surface.

Just before the jam is finished, boil it rapidly for 5 minutes.

Test the jam by dropping a small amount on a plate; if the syrup thickens and becomes firm, it is ready.

While the jam is cooling, blanch half of the kernels (seeds) and boil them once.

Add the blanched kernels to the jam, stir, and pour the preserve into pots.

When the jam has cooled, cover the pots with oiled paper, then lay tissue paper brushed with egg white over the top.