Greengage Jam, or Marmalade
Ingredients
Directions
Cook the fruit
Boil the stoned and skinned greengages in a preserving pan for 50 minutes, stirring well.
Add 4½ lbs of powdered sugar to the greengages and boil for an additional 5 to 8 minutes.
Skim off any scum before pouring the jam into jars.
Pulp if needed
If the flesh does not separate easily from the stones, boil the whole greengages to a pulp. Sieve the pulp.
Adjust the sugar based on the weight of the stones.
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 natural pectin that help the jam thicken and set.
- Sugar
- Sweetens the jam and helps it set and keep.
The step that matters
Boiling after the sugar is added. Once the sugar is added, boil only for the stated 5 to 8 minutes. Sugar concentrates the fruit and pectin so the jam sets, but a long boil can darken the color and dull the fresh flavor, and it can also overshoot the setting point.
“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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