Greengage Jam
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 135. The excerpt below is the record exactly as published.
Greengage Jam. Pare the plums and take out the stones. To eaeh pound of fruit, allow a pound and a quarter of loaf sugar ; boil the skins and stones in a pint of water. Put the fruit and sugar into the pan, adding the water, strained from the skins and stones, and let it boil half an hour, or forty minutes. No. 629. — Plum Jam. After taking out the stones and cutting out any bruised spots, set the plums over a slow fire with half a pint of water ; when scalded, rub them through a hair sieve ; to each pound of pulp put one pound of powdered loaf sugar ; set it over a brisk, clear fire, stirring it well to prevent burning ; when it boils, skim it well, and boil quickly a quarter of an hour, stirring it all the time, and then pour it into small pots. Plums of any kind, more especially the larger kinds, as green- gages, magnum-bonums, apricots, or large red plums, may be used. No. 630. — Strawberry Jam. Weigh some ripe scarlet strawberries ; bruise them, and add a little juice of red currants ; allow twelve ounces of sugar to each pound of fruit
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