Greengage Jam RecipeOrigin: Britain Period: Traditional |
Ingredients:Greengages (also known as the 'Reine Claude') are plums developed in France during the 17th century from a green-fruited wild plum (Ganerik) originally found in Asia Minor. They were imported into Britain in 1724 and soon found their way to the colonies. When mature greengages are sweeter than other plum types and are generally considered to be the finest dessert plum type.
1.7kg sugar 
Greengage Jam Preparation:Method: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 any 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. |
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