Greengage Jam

Ingredients

• to each pound
• three-quarters of a pound of sugar
• a little lemon juice

Method

1. 1

   Peel greengages, remove stones, add sugar, boil for half an hour, and add lemon juice before removing from fire.

As published

This recipe was extracted from Recipes for the million (1891), page 115. The excerpt below is the record exactly as published.

to each pound of pulp add three-quarters of a pound of pre- serving sugar, and boil gently until it jellies. Put into jars, and tie down in the usual way. In a dry place it will keep three or four years. JAM (APRICOT, GREENGAGE, OR PLUM).— Remove the stones from the fruit, cut away any blemishes, put them over a slow fire with half a pint of water, and when scalded rub them through a hair sieve. To every pound of pulp add one pound of sifted loaf sugar ; put it in a preserving-pan over a brisk fire, and when it boils take off the scum, throw in the kernels and half an ounce of blanched bitter almonds. Boil quickly for fifteen minutes, stirring it all the time ; remove it from the fire, pour into pots, and when cold cover and tie down. JAM (BLACKBERRY).- -Gather the fruit when it is dry, and for each pound allow half a pound of sugar. Boil together gently for an hour, or till the berries are soft, stirring and mashing them thoroughly. Pour into pots. When cold cover the jam with a paper dipped in brandy, and tie down with a bladder. JAM (CHERRY). — Stone eight pounds of cherries, and press them through a sieve. Boil a pint of raspberry juice with two pounds of loaf sugar, and while boiling add the cherries and another pound of sugar. Let the whole boil together quickly for half an hour ; pour into jars, and cover in the usual way. JAM (GOOSEBERRY). — Choose ripe, red, rough gooseberries, remove the stalks and crops ; put them into a preserving-pan, and, as they warm, stir, and press out the juice. Boil them ten minutes, then to each pound of fruit add three-quarters of a pound of preserving sugar. Let the whole boil slowly for two hours, stirring constantly to prevent its burning. When it thickens and is jelly-like on a plate when cold, it is done enough. Pour it into pots, and let it stand a day before covering it over. JAM (GRAPE). — Stew the grapes to a soft pulp, strain ; then add to them their own weight of sugar ; boil slowly for nearly half an hour, stirring well from time to time. JAM (GREENGAGE). — Peel the fruit, remove the stones, and to each pound add three-quarters of a pound of sugar ; boil for half an hour, and add a little lemon juice

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