Greengage Jam
Ingredients
Directions
Cook the jam
Stone the greengages and place them in a preserving pan.
Bring the fruit to a boil, then add the sugar, stirring until melted.
Remove any scum that rises to the surface.
Boil rapidly for five minutes just before the jam is done.
Add the blanched kernels and give the mixture one boil.
Pot and cover
Pour the preserves into pots and let them cool.
Cover with oiled paper, then with 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
- Supply the main fruit flavour and the bulk of the jam's body.
- Sugar
- Sweetens the jam and helps preserve it by binding water and slowing spoilage.
- Blanched kernels
- Add a nutty, almond-like aroma and flavour to the fruit.
The step that matters
Boil rapidly for five minutes just before the jam is done. A short, hard boil evaporates water and concentrates the sugar and fruit until the jam reaches a set. Boiling too gently leaves it runny, while boiling too long can darken and dull the 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.
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