Greengages in Syrup

Ingredients

• Greengages
• water
• coarse sea salt
• clarified syrup

Directions

1. Choose greengages before they are fully ripe and prick them all over.

2. Place the greengages in a copper preserving pan with plenty of water.

3. Heat the pan over the stove until the water is nearly boiling, then remove it and let the fruit sit overnight.

4. The next day, heat the fruit again, add some coarse sea salt, and cover with vine leaves.

5. Keep the water scalding for three hours until the fruit is green.

6. Remove the greengages and place them in cold water, changing the water several times.

7. Drain the fruit on a sieve.

8. Boil clarified syrup and skim it thoroughly, then add the greengages.

9. Let it boil, skim again, and let the greengages sit in the syrup for three to four days, draining and boiling the syrup daily.

10. Finally, boil the syrup until strong, add the greengages, let it boil, skim, and transfer the fruit to dry jars, covering them with syrup.