Greengage Jam, or Marmalade
Ingredients
Directions
Cook the fruit
Boil the greengages in a preserving pan for 50 minutes, stirring well.
Add 4.5 lbs of powdered sugar to the greengages and boil for an additional 5 to 8 minutes.
Finish and jar
Skim off any scum before pouring the jam into jars.
If the flesh sticks to the stones
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 based on the weight of the pulp.
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
- Supply the fruit pulp, flavour and natural pectin that help the marmalade set.
- Powdered sugar
- Sweetens the jam and, at high concentration, helps it set and keep.
The step that matters
Adding the sugar and boiling for 5 to 8 minutes. Sugar must concentrate the fruit to a level where pectin can gel. Boiling too briefly can leave the jam runny, while boiling too long darkens the flavour and makes it stiff.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.