Greengage Jam
Ingredients
Directions
Prepare
Peel and stone the greengages.
Make the jam
Place the fruit in a pan with the sugar.
Boil gently until the mixture sets.
Add the blanched kernels to the jam.
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, pectin and tartness that give the jam its flavour and body.
- Sugar
- Sweetens the jam and helps it set into a firm, spreadable texture.
- Blanched kernels
- Add a subtle almond-like aroma and a slight nutty flavour to the jam.
The step that matters
Boil gently until the mixture sets. Boiling too hard can scorch the sugar and break down the fruit's pectin, while too little heat may leave the jam runny. Gentle, steady boiling lets the sugar and pectin reach 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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