Greengage Jam
Ingredients
Directions
Prepare the fruit
Remove the pits from the greengages and mash them through a large sieve.
Place the pulp into a preserving pan.
Make the jam
Add the sifted sugar to the pulp.
Boil the mixture until it reaches a proper thickness.
Skim off any foam and pour the jam into small pots.
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 pulp and natural pectin that gives the jam its body and flavour.
- Sugar
- Sweetens the jam and helps it set and keep by drawing out water and binding it.
The step that matters
Boil the mixture until it reaches a proper thickness. Sugar and fruit pectin only set properly when enough water has evaporated and the mixture reaches the right concentration. Undercooked jam stays runny and may spoil sooner, while overcooking can make it stiff and darken the flavour.
“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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