Green Gage Jam
Ingredients
Directions
Prepare
Wash the fruit.
Remove the stones from the fruit.
Macerate
Cover the fruit with sugar and let it stand for 6 hours.
Cook and jar
Simmer the mixture until it thickens.
Press the mixture through a colander.
Cook for 1 hour more.
Pour the jam into jars.
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 gage fruit
- Provides the main pulp and natural pectin that help the jam set.
- Sugar
- Sweetens the jam, draws out juice, and helps it thicken and keep.
The step that matters
Simmering until it thickens. Jam sets only when enough sugar and pectin are concentrated by cooking. Stopping too early leaves a runny jam, while cooking too long can make it stiff or sticky.
“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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