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Dessert

Grouse Pie

A preserve made from greengages, sugar, and water, boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Grouse Pie

Ingredients

Directions

Prepare the syrup and fruit

  1. Weigh the greengages, discarding any blemished ones.

  2. In a saucepan, boil the sugar and water together for about 10 minutes to make a syrup.

  3. Remove the stones from the greengages and add the fruit to the syrup.

Cook the jam

  1. Simmer gently until the fruit is nearly tender.

  2. Remove from heat and transfer the fruit to a large pan.

  3. The next day, boil the mixture again for about 10 minutes with the blanched kernels from the stones.

Jar and cool

  1. Carefully place the fruit into jars and pour the syrup over it.

  2. Let it cool before sealing the jars.

Recipe from a historical cookbook (Internet Archive).

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 body, acidity and pectin that help the jam set.
Loaf sugar
Sweetens the jam and, with the fruit's pectin and acid, helps it set and keep.

The step that matters

Simmer gently until the fruit is nearly tender. Gentle heat softens the fruit while keeping its skins and pieces intact. Vigorous boiling breaks the fruit down into mush and can make the jam cloudy or tough.

“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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