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Dessert

Greengage Jam

A jam made from greengages, sugar, and optional blanched kernels, boiled and preserved in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Greengage Jam

Ingredients

Directions

Make the jam

  1. Place the stoned greengages in a preserving pan.

  2. Bring the fruit to a boil, then add the sugar, stirring until melted.

  3. Remove any scum that rises to the surface.

  4. Boil rapidly for 5 minutes just before the jam is done.

  5. Add the blanched kernels to the jam and give it one boil.

Pot and cover

  1. Pour the preserves into pots and let them cool.

  2. Cover with oiled paper, then with tissue paper brushed on both sides with egg white.

Recipe from a historical cookbook (Internet Archive).

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 flavor and body, and natural pectin that helps the jam set.
Sugar
Sweetens the jam, preserves the fruit, and helps it set as it thickens.

The step that matters

Boil rapidly for 5 minutes just before the jam is done. A short, vigorous boil at the end concentrates the sugar and fruit so the jam reaches a set. Boiling too long can darken the flavor and make it stiff, while too little boiling can leave it runny and less safe to store.

“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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