Jam of Green Gages
Ingredients
Directions
Prepare the pulp
Place ripe green gages in a kettle with a little water and stew until soft.
Rub the softened gages through a sieve or colander.
Make the jam
For every pint of pulp, add 1 pound of powdered sugar.
Transfer the mixture to a preserving kettle over heat.
Stir until the mixture reaches a jelly-like consistency.
Jar and cover
Remove from heat and pour the jam into small jars or tumblers.
Cover the jars as directed for jelly.
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
- Ripe green gages
- Supplies the fruit pulp, flavor and natural pectin that help the jam thicken.
- White sugar
- Sweetens the jam and, as it concentrates, helps it set into a jelly-like texture.
The step that matters
Stop cooking at the jelly-like consistency. As water evaporates, sugar and fruit pectin concentrate and gel. Cooking too little leaves the jam runny, while cooking too long can make it stiff, dull in flavor, or scorched on the bottom.
“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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