Greengage Jam
Ingredients
Directions
Peel and stone the greengages.
Boil the greengages and sugar gently, stirring and skimming until the mixture sets.
Add the blanched kernels when the jam is ready.
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, pectin and tartness that give the jam its flavour and body.
- Sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set and keep.
- Blanched kernels
- Add a nutty, almond-like aroma and slight crunch to the finished jam.
The step that matters
Boiling until the mixture sets. Sugar and fruit pectin only gel at a high enough concentration and with enough acid. Boiling gently while stirring and skimming concentrates the mixture and prevents scorching. Stopping too early leaves the jam runny; boiling too long 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.
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