Greengage Jam
Ingredients
Directions
Prepare the pulp
Rub ripe greengages through a large sieve.
Put the pulp into a preserving pan.
Make the jam
Add sifted sugar to the pulp.
Boil the mixture until it thickens.
Skim off any foam and pour into small 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 pulp, flavour and natural pectin that help the jam set.
- Sugar
- Sweetens the jam and, with boiling, thickens it and helps it keep.
The step that matters
Boil the mixture until it thickens. Boiling evaporates water and concentrates the sugar and fruit pectin. Undercooked jam stays runny, while overcooking 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.