Greengage Jam, or Marmalade
Ingredients
Directions
Prepare
When the greengages are thoroughly ripe, remove the skins and stones, then weigh them.
Boil and add sugar
Boil the greengages quickly without sugar for 50 minutes, stirring well.
Add 3 lbs of powdered sugar for every 4 lbs of greengages.
Boil for an additional 5 to 8 minutes.
Finish and jar
Skim off any scum before pouring the jam into jars.
If the flesh does not separate easily from the stones, boil the whole greengages to a pulp.
Pass through a sieve and adjust the sugar accordingly.
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 fruit pulp, flavour and natural pectin that help the marmalade thicken and set.
- Granulated sugar
- Sweetens the fruit and, as it dissolves and concentrates, helps the pectin set the jam.
The step that matters
Boil the greengages without sugar for 50 minutes, stirring well. As the fruit cooks down and thickens, it can stick and scorch on the base of the pan. Constant stirring prevents burning and gives an even pulp before the sugar is added.
“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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