Green Gage Jam
Ingredients
Directions
Prepare the fruit
Stone the green gages and place them in a preserving pan.
Bring the fruit to a boil.
Add sugar and boil
Add the sugar and stir over gentle heat until melted.
Remove any scum that rises to the surface.
Boil rapidly for five minutes just before the jam is done.
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
- Green gages
- Provide the fruit bulk, flavour and natural pectin that helps the jam set.
- Lump sugar
- Adds sweetness, helps preserve the jam and contributes to its gel set.
The step that matters
Boil rapidly for five minutes at the end. A short, hard boil at the end concentrates the sugar and fruit so the jam reaches setting point. Boiling too long can darken the colour and dull the flavour, while too little heat may leave it runny.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.