Jam of Green Gages
Ingredients
Directions
Make the pulp
Place ripe green gages in a kettle with a small amount of water and stew until soft.
Rub the softened gages through a sieve or colander to obtain pulp.
Make the jam
For every pint of pulp, add 1 pound of powdered white sugar.
Transfer the mixture to a preserving kettle over heat and stir until it reaches a jelly-like consistency.
Remove from heat and pour the jam into small jars or tumblers, covering 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
- Provide the fruit pulp that forms the body of the jam.
- White sugar
- Sweetens the jam and, as it cooks, helps it thicken to a jelly-like set.
The step that matters
Stirring the pulp and sugar over heat until jelly-like. Sugar and fruit pectin set as the mixture cooks and concentrates. Stopping too early leaves the jam runny, while cooking too long can make it stiff and sugary.
“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.