Preserved Greengages in Syrup
Ingredients
Directions
Cook the fruit
Boil the sugar and water together for about 10 minutes.
Remove the stones from the greengages and add the fruit to the syrup.
Let it simmer gently until nearly tender.
Remove from heat and transfer to a large pan.
Skim the syrup well on both days of boiling.
Second boil
The next day, boil the mixture again for about 10 minutes with the blanched kernels.
Jar and seal
Carefully place the fruit into jars and pour the syrup over it.
When cold, cover the jars tightly to exclude air.
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
- The fruit is the main ingredient and provides the flavour and soft texture of the preserve.
- Loaf sugar
- Sweetens the fruit and, in a thick syrup, helps preserve it by drawing out water.
- Kernels from greengage stones
- Blanched kernels add a subtle almond-like aroma to the syrup.
The step that matters
Simmer gently until nearly tender. Vigorous boiling bursts the fruit skins and turns the greengages mushy. Gentle heat softens the flesh while keeping the fruit whole and intact.
“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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