Greengage Jam
Ingredients
Directions
Prepare
Place the stoned greengages in a preserving pan.
Bring the fruit to a boil, then add the sugar, stirring until melted.
Remove any scum that rises to the surface.
Cook and set
Boil rapidly for 5 minutes just before the jam is done.
To check if it's done, pour a little on a plate; if it thickens and appears firm, it's ready.
Add the blanched kernels, give them one boil, and pour the jam into pots.
Seal
Once cool, cover with oiled paper and tissue paper brushed with egg white.
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
- Provide the fruit and its natural pectin and acid, which help the jam thicken and set.
- Lump sugar
- Sweetens the jam and, with the fruit's acid, helps it thicken and keep.
- Blanched kernels
- Add a nutty, almond-like aroma and a bit of texture to the finished jam.
The step that matters
Rapid boil and set test. Jam sets only once enough water evaporates and sugar and pectin reach the right concentration. Boiling too gently or too briefly leaves it runny, while overcooking can make it stiff and sugary, so testing on a cold plate helps judge the set.
“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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