Green Gage Jam
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the fruit
Preheat the oven to 300°F (150°C).
Place the green gages in an earthenware pan until soft.
Rub the softened gages through a fine sieve to remove the stones.
Make the jam
In a preserving pan, combine the sieved fruit and sugar.
Boil the mixture for about 15 minutes.
To test for doneness, drop a little jam on a cold plate; if it sets in a minute, it's done.
If not, continue boiling until it reaches the desired consistency.
Pour the jam into pots and jars, and cover as you would for raspberry 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
- Green gages
- Provide the fruit flavour and pectin-rich pulp that gives the jam its body.
- Loaf sugar
- Sweetens the jam and, with boiling, helps it thicken and set.
The step that matters
Testing for doneness on a cold plate. Sugar and fruit pectin only set at a high enough concentration after boiling. Stopping too early leaves runny jam, while boiling too long can make it stiff and dull in flavour. A cold-plate test shows how the jam will set as it cools.
“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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