Greengage Jam

Ingredients

• every pound of fruit (weighed before being stoned)
• three-quarters pound of sugar
• half the kernels, blanched

Method

1. 1

   Divide the greengages, take out the stones and put them into preserving pan.

2. 2

   Bring the fruit to a boil, then add the sugar and keep stirring it over a gentle fire until it is melted.

3. 3

   Remove all the scum as it rises, and just before the jam is done boil rapidly for five minutes.

4. 4

   Have ready half the kernels, blanched; put them into the jam.

5. 5

   Give them one boil and pour the preserves into pots.

6. 6

   When cold, cover down with oiled paper, and over these tissue paper, brushed on both sides with the white of an egg.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 115. The excerpt below is the record exactly as published.

GREENGAGE JAM. To every pound of fruit (weighed before being stoned) al- low three-quarters pound of sugar. Divide the greengages, take out the stones and put them into 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 rapidly for five min- utes. Have ready half the kernels, blanched

Cook this with the app: pantry check, scaling, and the assistant.