Greengage Jam

Ingredients

• Choose greengages which are fully ripe; weigh them
• allow three-quarters of a pound of sugar to every pound of fruit
• a quarter of the kernels, blanched and sliced

Method

1. 1

   Remove stones and skins from greengages, strew half the sugar over them and let stand for 5-6 hours.

2. 2

   Simmer in a preserving-pan until reduced to pulp, add remaining sugar, and boil for 45 minutes.

3. 3

   If moisture doesn't evaporate, add kernels before removing from fire.

4. 4

   Put into jars and cover.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 650. The excerpt below is the record exactly as published.

Greengage Jam. — Choose greengages which are fuUy ripe ; weigh them, and allow Ihree-quartere of a pound of sugar to eveiy pound of fruit. Remove the stones and skins, and strew over the plums half of the sugar, pounded and sifted. Let them stand for five or six hom-s. Put them into a preserving-pan, and let them simmer until reduced to pulp ; add the remainder of the sugar, and boil three-quarters of an liour longer. If the moisture does not sufficiently evaporate — all plum jams are apt to fei-ment — a few minutes before the jam is taken from the fire add a quarter of the kernels, blanched and sliced

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