Greengage Jam

Ingredients

• Six pounds greengages
• Half a pint water
• Six and a half pounds preserving sugar

Method

1. 1

   Wipe and stone the plums.

2. 2

   Break half of the stones, and remove the kernels; blanch and skin them.

3. 3

   Tie the rest of the stones in muslin.

4. 4

   Dissolve the sugar in the water, and put in the plums, and the stones tied in muslin.

5. 5

   Stir till boiling.

6. 6

   While boiling, skim thoroughly.

7. 7

   Test after thirty minutes’ boiling, and, if firming, add the kernels.

8. 8

   Boil well up, and dish.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 56. The excerpt below is the record exactly as published.

Six and a half pounds preserving sugar. Carefully wipe and pick the strawberries. Put the sugar and fruit juice into the preserving pan, and stir over the fire until the sugar is dissolved ; then add the strawberries, and stir gently till boiling. Skim thoroughly, and allow to boil steadily for about thirty minutes, when it can be tested by putting a little on a plate. If it firms, fill up the pots. JAMS, JELLIES, ETC. 139 Raspberry Jam. The recipe is the same as for strawberry jam, but test if firming after twenty minutes’ boiling. Note. — This method is employed when making small fruits into jam. Greengage Jam. Six pounds greengages. I Six and a half pounds pre- Half a pint water

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