Greengage Jam
Ingredients
Directions
Prepare the pulp
Place ripe greengages in a kettle with a little water.
Stew until soft.
Rub the mixture through a sieve or colander to obtain pulp.
Make and jar the jam
For each pint of pulp, add 1 pound of powdered white sugar.
Transfer to a preserving kettle over heat and stir until it reaches jelly consistency.
Pour into small jars and cover tightly.
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
- Ripe greengages
- Provide the fruit pulp, flavour and natural pectin that set the jam.
- Powdered white sugar
- Sweetens the jam and helps it thicken and preserve as it cooks down.
The step that matters
Stirring the pulp and sugar to jelly consistency. Sugar and fruit pectin must cook together long enough to reach a set. Undercooking leaves a runny jam, while overcooking can scorch the sugar and dull the 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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