Greengage Jam

Ingredients

• 750 grams Greengages (About 1.65 pounds, original recipe calls for three-quarters of a pound, increased for modern portions)
• 750 grams Granulated sugar (Equal weight to the greengages)
• 2 tablespoons Lemon juice (Freshly squeezed)

Instructions

1. 1Wash the greengages thoroughly. Remove the pits and any stems. Cut the greengages into halves or quarters, depending on their size.
2. 2In a large, heavy-bottomed saucepan, combine the prepared greengages, sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed.
3. 3Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat slightly and continue to cook, stirring occasionally, until the jam reaches setting point. This usually takes about 30-45 minutes.
4. 4To test for setting point, place a small spoonful of jam onto a chilled plate. Let it cool for a minute. Then, push the jam with your finger. If it wrinkles, it has reached setting point. If not, continue cooking for a few more minutes and test again.
5. 5Remove the jam from the heat. Skim off any foam from the surface. Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately with sterilized lids.
6. 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures a proper seal. Let the jars cool completely before storing.