Greengage Jam
Ingredients
Directions
Prepare the fruit
Choose greengages that are not over-ripe.
Weigh the greengages and allow ¾ pound of sugar for every pound of fruit.
Remove the stones and skins from the greengages.
Strew half of the sugar over the greengages and let them stand for 5 to 6 hours.
Cook the jam
Put the greengages into a preserving pan and simmer until reduced to pulp.
Add the remaining sugar and boil until a little syrup poured on a plate feels thick and firm.
A few minutes before removing from heat, add the blanched and sliced kernels.
Jar and seal
Pour the jam into jars, cover with oiled paper, and seal with thin paper dipped in gum.
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 that breaks down into the jam's pulp and flavour.
- Sugar
- Sweetens the jam and, as it concentrates, helps it set into a thick, firm texture.
- Blanched and sliced kernels
- Add a nutty aroma and a bit of texture to the finished jam.
The step that matters
Boiling after adding the remaining sugar. Sugar concentrates as water evaporates, and the jam only sets once it reaches the right thickness. Undercooking leaves it runny, while overcooking can make it stiff and sticky. The plate test shows when it is ready.
“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.