Greengage Jam, or Marmalade
Ingredients
Directions
Boil the greengages quickly without sugar for 50 minutes, stirring well.
Add 4 ½ 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.
If the flesh does not separate easily from the stones, boil the whole greengages to a pulp, then pass through a sieve and adjust sugar accordingly.
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, natural pectin and acidity that help the marmalade set and give its tart flavour.
- Powdered sugar
- Concentrates the fruit, helps the mixture gel as it boils, and preserves the jam.
The step that matters
Boiling after adding the sugar. Sugar, fruit pectin and acid work together to make the jam set. Boiling too briefly leaves it runny, while boiling too long can darken the colour and dull the fresh fruit 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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