Oreenoaoe Jam
Ingredients
Directions
Prepare
Peel and stone the greengages.
Cook the jam
Boil the greengages and sugar gently, stirring and skimming until the mixture sets.
Add the blanched kernels when the jam is ready.
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 flavour and natural pectin that help the jam thicken and set.
- Sugar
- Adds sweetness and body, and helps the jam set and keep.
- Blanched kernels
- Add a nutty, almond-like aroma and flavour to the finished jam.
The step that matters
Judging the set. Pectin, fruit acid and sugar form a gel only at the right concentration and temperature. Stopping too early leaves the jam runny, while boiling too long makes it stiff and dull in flavour.
“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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