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Dessert

Greengage Jam

Jam made from greengages, sugar, and blanched kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Greengage Jam

Ingredients

Directions

Make the jam

  1. Place the stoned greengages in a preserving pan.

  2. Bring the fruit to a boil, then add the sugar, stirring until melted.

  3. Remove any scum that rises to the surface.

  4. Boil rapidly for 5 minutes just before the jam is done.

  5. Add the blanched kernels and give them one boil.

Pot and cover

  1. Pour the preserves into pots and let them cool.

  2. Cover with oiled paper and tissue paper brushed with egg white.

Recipe from a historical cookbook (Internet Archive).

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 body and natural pectin that help the jam set.
Sugar
Sweetens the jam and, with the fruit's pectin and acid, helps it gel and keep.
Blanched kernels
Add a nutty, almond-like aroma and flavour to the jam.

The step that matters

Boil rapidly for 5 minutes just before the jam is done. Rapid boiling drives off water and concentrates the sugar and pectin so the jam sets. Boiling too gently, or for too short a time, can leave it runny and more 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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