Green Gage Jam
Ingredients
Directions
Prepare the fruit
Rub the green gages through a large sieve.
Put the gage pulp into a preserving pan.
Make the jam
Add the sifted sugar to the pulp.
Boil the mixture until it reaches a proper thickness.
Finish and pot
Skim off any foam and pour the jam into small pots.
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
- Green gages
- Provide the fruit pulp, tart flavour and natural pectin that help the jam set.
- Sugar
- Sweetens the jam and, as it boils, thickens it and helps it keep.
The step that matters
Boil until properly thick. Boiling evaporates water and concentrates the pectin and sugar so the jam sets. Stop too early and it stays runny; go too long and it becomes stiff and can scorch.
“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.