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Dessert

Greengage Marmalade

A marmalade made from ripe greengages and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Greengage Marmalade

Ingredients

Directions

Prepare the fruit

  1. Remove the stalks from the greengages.

  2. Boil the greengages quickly for about 45 minutes.

  3. Rub the boiled fruit through a sieve with a wooden spoon, discarding the skins and stones.

Make the marmalade

  1. Return the pulp to the pan and add the loaf sugar.

  2. Boil again for about 20 minutes, stirring constantly and removing the scum as it rises.

  3. Drop a little marmalade on a cold plate; if it sets quickly, pour it into pots and tie down while hot.

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 pulp, natural pectin and tart flavour that give the marmalade its body and taste.
Loaf sugar
Sweetens the fruit and, with boiling, helps the marmalade thicken and set.

The step that matters

Testing for set on a cold plate. Sugar and pectin only gel once enough water has evaporated and the concentration is high. Boiling too briefly leaves a runny result, while overboiling can make it stiff and dull. A cold plate test shows whether the mixture will set as it cools.

“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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