Greengage Jam
Ingredients
Directions
Prepare the fruit
Wipe and stone the greengages.
Break half of the stones and remove the kernels.
Blanch and skin the kernels.
Tie the remaining stones in muslin.
Make the jam
Dissolve the sugar in the water and add the greengages and the muslin bag of stones.
Stir until boiling.
Skim thoroughly.
Test for firmness after 30 minutes of boiling.
If firming, add the kernels.
Boil well.
Transfer to jars.
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.
- Preserving sugar
- Sweetens the jam and, with boiling, helps it set and keep well.
The step that matters
Test for firmness after 30 minutes of boiling. Jam sets as pectin and sugar concentrate during boiling. Undercooking leaves it runny, while overcooking can make it stiff and dull, so testing for set at the right time matters.
“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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