Elite life

Greengage Jam Recipes


Greengage Jam 1

2 lbs of stoned ripe greengages
2 lbs of sugar
Cooking Instructions:
Clean and stone the greengages. Weight them, then add the greengages and an equal weight of sugar to a preserving pan. Heat slowly to boiling point, stirring and making sure all the sugar dissolves. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.
Greengage Jam 2

450 g (1lb) Greengages
340 g (12oz) Sugar
Cooking Instructions:
Divide the greengages, take out the stones and put them into a preserving pan. Bring the fruit to a boil, add the sugar and keep stirring it over a gentle heat until it is melted. Remove all the scum as it rises and just before the jam is done, boil it rapidly for 5 minutes. To check when it has boiled enough, pour a little on a plate and if the syrup thickens and appears firm, it is done. Have half the kernels blanched ready. Add into the jam, bring to the boil.
Pour the preserve into sterilised jars. When cold, cover with airtight lids. Store in a dry place.
Greengage Jam 3

1.5 kg greengages
1.5 kg granulated or caster sugar
2 vanilla pods
15 g unsalted butter
Cooking Instructions:
Check over the greengages as you wash them and eat any that are so ripe they are squishy (they may spoil the keeping qualities of the jam, so you might as well). Throw out any that are damaged or mouldy. Slightly underripe fruit are fine. Put the whole greengages into a pan with 250ml water and the vanilla pods. Simmer quietly for around 30 minutes until the fruit is extremely soft. Draw off the heat and stir in the sugar. Keep on stirring until it has all dissolved, then return the pan to the heat, add the butter and bring back to the boil. Let it boil hard for about 10 minutes, by which time the stones should be rising to the surface. Lift them out with a slotted spoon. Keep on boiling the jam until setting point is reached. Skim off scum, fish out the vanilla pods (rinse, dry and bury in a jar of sugar to make vanilla sugar), then ladle into hot sterilised jars, seal tightly and leave to cool.
Greengage Jam 4

1.7 kg sugar
2.5 kg greengages; washed, halved and stoned (reserve the stones)
500 ml water
15 g butter
Juice of 2 lemons
Cooking Instructions:
Tie the stones in a large muslin bag then add to a saucepan along with the fruit, water and lemon juice. Bring to a boil, reduce to a simmer and cook for 40 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender. Remove the stones, squeezing the bag to extract ant liquid then add the sugar and butter to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
Greengage Jam 5

4 lbs (1.8 kgs) greengages
1 pint (575 ml) water
4 lbs (1.8 kgs) sugar
Cooking Instructions:
Wash and wipe the greengages. Cut in halves. Put into a pan with the water and simmer gently until the fruit is soft. Test for pectin. Add the sugar, stirring until the sugar has dissolved. Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top. Remove the scum. Pot and seal while still hot.
Greengage and Apple Jam

2 lbs. stoned greengages
1 Ib. cooking apples (when peeled and cored)
¼ pt. water, 3 lbs. sugar
Cooking Instructions:
Put fruit in pan with water, simmer till soft; add sugar, stirring till dissolved; boil steadily to set; pot and cover at once. If greengages are very ripe, allow apple to cook for short time first.


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