Greengage Jam, or Marmalade
Ingredients
Directions
Prepare the fruit
When the greengages are thoroughly ripe, remove the skins.
Weigh the greengages and boil them quickly without sugar for 50 minutes, stirring well.
Add sugar and finish
Add 3 lbs of powdered sugar for every 4 lbs of greengages.
Boil the mixture for an additional 5 to 8 minutes, skimming off any scum.
Notes
If the flesh does not separate easily from the stones, boil the whole greengages to a pulp, then pass through a sieve.
Deduct the weight of the stones when measuring the sugar for the jam.
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
- Supply the fruit, pectin and acid that give the jam its body and help it set.
- Powdered sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set firmly.
The step that matters
Boil the mixture for an additional 5 to 8 minutes after adding sugar. Sugar must be dissolved and the mixture boiled long enough to reach the concentration at which pectin and acid set the jam. Boiling too short leaves it runny, while boiling too long can make it stiff and dull in 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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