Green-gage Jam
Ingredients
Directions
Prepare the pulp
Rub the green-gages through a large sieve to obtain pulp.
Make the jam
In a preserving pan, combine the pulp with an equal weight of sifted sugar.
Boil the mixture until it reaches a proper thickness.
Skim off any foam and pour the jam into small pots.
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 pulp that forms the body and flavour of the jam.
- Sifted sugar
- Sweetens the jam and, as it boils down, helps it thicken and keep.
The step that matters
Boiling to a proper thickness. Boiling drives off water so the sugar and fruit pectin can set the jam. Stopping too early leaves it runny, while boiling too long can make it stiff and dull in 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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