Greengage Jam
Ingredients
Directions
Prepare the pulp
Rub ripe greengages through a large sieve to obtain pulp.
Cook the jam
In a preserving pan, combine 1 pound of greengage pulp with 1 pound 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
- Greengages
- Provide the fruit pulp that gives the jam its flavour and body.
- Sifted sugar
- Sweetens the jam and, when boiled with the fruit, helps it thicken and keep.
The step that matters
Boiling to the proper thickness. Sugar and fruit pectin set only at a sufficiently high concentration. Boiling too briefly leaves the jam runny, while overcooking can make it stiff and dull in flavour, so the cook must judge the set carefully.
“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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