Greengage Jam, or Marjialade
Ingredients
Directions
Cook the jam
Boil the plums in a preserving pan for 50 minutes, stirring well.
Add 4½ lbs of powdered sugar to the plums 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 does not separate easily from the stones, boil the whole plums until they are a pulp, then pass through a sieve and adjust the 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 flavour, natural acid and pectin that help the jam set.
- Granulated sugar
- Sweetens the jam and, with the fruit's acid and pectin, helps it set and keeps it preserved.
The step that matters
Adding the sugar and boiling briefly. Sugar, acid and pectin must reach the right concentration to form a gel. Boiling for too long after the sugar goes in can overcook the fruit, dulling its fresh flavour and making the jam 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.
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