Greengage Jam or Marmalade
From Modern cookery, in all its branches, 1884
Serves 12
If the flesh does not separate easily from the stones, boil the plums whole, pass through a sieve, and adjust sugar accordingly.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 449. The excerpt below is the record exactly as published.
Sugar, 4\ lbs. : 30 to 50 minutes. Obs. — The blanched kernels of part of the fruit should be added to this preserve a few minutes before it is poured out : if too long boiled in it they -will become tough. They should always be wiped very dry after they are blanched. GREENGAGE JAM, OR MARMALADE. When the plums are thoroughly ripe, take off the skins, stone, weigh, and boil them quickly without sugar for fifty minutes, keeping them well stirred; then to every four pounds add three of good sugar reduced quite to powder, boil the preserve from five to eight minutes longer, and clear off the scum perfectly before it is poured into the jars. When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserv- ing-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them w hen apportioning the sugar to the jam. The Orleans plum may be substituted for greengages in this receipt. Greengages, stoned and skinned, 6 lbs.
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