Recipes > Sauces & Spreads > Jams > Greengage Jam

Greengage Jam


    To every pound of fruit, weighed before being stoned, allow 3/4 pound of lump sugar.


Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.

Time: 3/4 hour after the sugar is added.

Sufficient: Allow about 1 1/2 pints of fruit for every pound pot of jam.

Seasonable: Make this in August or September.


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The Book of Household Management (1861).

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