Greengage Jam
Ingredients
Directions
Prepare and cook
Place the stoned greengages in a preserving pan.
Bring the fruit to a boil, then add the sugar, stirring until melted.
Remove the scum as it rises, then boil rapidly for 5 minutes.
Test and pot
To check if done, pour a little on a plate; if it thickens and appears firm, it's ready.
Add the blanched kernels, give them one boil, and pour the jam into pots.
Cover
Once cool, cover with oiled paper and tissue paper brushed with egg white.
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 flesh, pectin and tartness that give the jam its body and flavour.
- Lump sugar
- Sweetens the jam and helps it set and keep by drawing out water.
- Blanched kernels
- Add a nutty, almond-like aroma and flavour to the jam.
The step that matters
Testing for a set. Jam that is undercooked stays runny and may spoil, while overcooking makes it stiff and dull. The plate test checks whether enough water has evaporated and pectin has formed a gel as it cools.
“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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