During my recent stay with my parents, my Mum and I made Greengage Jam.
Actually my Mum’s intention had not been to make jam, as she had bought the greengages with crumble in mind. But I snaffled them so we went without dessert that evening and instead had jam on our toast for breakfast the next day!
For this Greengage Jam recipe you will need:
1 tablespoon lemon juice
100ml cold water
900g caster sugar
Makes approximately 1kg of jam.
- Begin by washing the greengages, then remove the stalks, cut in half and de-stone.
- Put the prepared fruit in a large saucepan (a preserving pan is ideal if you have one) and add the lemon juice and water.
- Bring to the boil, whilst stirring continuously.
- Lower the heat and simmer gently until the fruit has softened. This will take approximately 40 minutes.
- Keeping the heat low, add the sugar and stir until completely dissolved.
- Add the butter.
- Increase the heat and bring to the boil, again stirring continuously.
- Allow to jam to boil rapidly until it reaches setting point (this should take between 20 and 30 minutes). To test place a small amount on a saucer in the fridge to cool for a couple of minutes, if ready it will wrinkle when gently pushed with your finger.
- Once the jam has reached setting point remove from the heat and allow to cool a little before pouring into sterilised jars.