Osekngaqe Jam, Ob Mabmaladb
Ingredients
Directions
Prepare
Remove skins from ripe plums and weigh them.
Make the jam
Boil the plums quickly without sugar for 50 minutes, stirring well.
Add 3 lbs of powdered sugar for every 4 lbs of plums.
Boil the mixture for an additional 5 to 8 minutes, skimming off any scum.
If the flesh does not separate easily from the stones, boil the whole plums to a pulp, then pass through a sieve.
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 main fruit flavour and natural pectin that helps the jam thicken and set.
- Sugar
- Adds sweetness, helps the jam set and preserves it.
The step that matters
Boil the mixture after adding the sugar. Sugar and fruit pectin only form a firm gel after the mixture reaches a full, sustained boil. Stopping too early can leave the jam runny, while overcooking can make it stiff or scorch on the base.
“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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