Grreengages in Syrup

Ingredients

• unripe greengages
• water
• coarse sea salt
• vine leaves
• clarified syrup

Directions

1. Prick the greengages all over to the core.

2. Place them in a copper preserving pan with plenty of water.

3. Heat the pan until the water is nearly boiling, then remove it from the heat and let the fruit sit overnight.

4. The next day, heat the fruit again, add coarse sea salt, and cover with vine leaves.

5. Keep the water scalding for three hours until the fruit turns green.

6. Remove the fruit and place it in cold water, changing the water several times.

7. Drain the fruit on a sieve.

8. Boil clarified syrup and skim it thoroughly, then add the greengages.

9. Let it boil and skim again.

10. Allow the greengages to sit in the syrup for three to four days, draining and boiling the syrup daily.

11. When ready, boil the syrup until strong, add the greengages, and let them boil.

12. Skim the syrup and transfer the fruit to dry jars, covering them with syrup.