Greengage Jam, or Marmalade
Ingredients
Directions
Prepare the plums
When the plums are thoroughly ripe, take off the skins, stone, weigh, and boil them quickly without sugar for fifty minutes, keeping them well stirred.
When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserving-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them when apportioning the sugar to the jam.
Make the jam
Then to every four pounds add three of good sugar reduced quite to powder, boil the preserve from five to eight minutes longer, and clear off the scum perfectly before it is poured into the jars.
The Orleans plum may be substituted for greengages in this receipt.
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. See the original page.
Explore the science
What each ingredient does
- Greengages (in the method)
- The fruit provides the main flavour, body and natural pectin that set the jam.
- Sugar
- Sweetens the jam and, as it boils, helps it thicken and keep.
The step that matters
Clearing the scum before potting. Foam rises as the fruit boils and sugar dissolves. Skimming it off before the jam is poured keeps the jam clear and stops scum from spoiling the finished jars.
“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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