Greengage Jam, or Marmalade
Ingredients
Directions
Cook the fruit
Boil the greengages quickly without sugar for 50 minutes, stirring well.
Add 4½ 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 does not separate easily from the stones, boil the whole greengages to a pulp, then pass through a sieve.
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 main fruit flavour and body, with natural pectin that helps the jam set.
- Granulated sugar
- Sweetens the jam and, at this concentration, helps preserve it and aids setting.
The step that matters
Boil with the sugar for 5 to 8 minutes. Sugar must be fully dissolved and the mixture boiled long enough for pectin and sugar to reach the concentration needed to set. Too short a boil leaves the jam runny; too long can darken and harden it.
“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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