Greengage Jam
This classic Greengage Jam recipe captures the delicate, honeyed flavor of green plums in a rich, translucent preserve. By macerating the fruit with sugar before cooking, the natural pectin is released to create a perfect set while maintaining the fruit's vibrant color and texture. Enjoy this sweet-tart spread on buttered toast, scones, or as a sophisticated filling for pastries.
Ingredients
- 1 pound Greengages (not too ripe) (Choose firm, slightly under-ripe fruit for best pectin content.)
- 1 1/2 cups Granulated sugar (Originally 30 tolas (approx 12 ounces). Divided into two portions of 3/4 cup each.)
Instructions
- 1Wash the greengages thoroughly. Peel the skins if desired (similar to peeling peaches), cut them open, and remove the stones.
- 2Place the prepared fruit in a ceramic or glass bowl. Mix in half of the sugar (about 3/4 cup or 15 tolas). Cover and let stand for 5 hours to draw out the juices.
- 3Transfer the fruit and accumulated juices into a preserving pan or heavy-bottomed pot. Cook over medium heat (originally charcoal fire), stirring occasionally with a wooden spoon, until the fruit becomes soft and tender.
- 4Add the remaining half of the sugar (about 3/4 cup or 15 tolas) to the pan. Continue to cook, stirring frequently and skimming off any foam that rises to the surface. Cook until the mixture reaches the setting point (jam consistency).
- 5Remove from heat. Pour the hot jam into sterilized jars and seal immediately.
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