Greengage Marmalade 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. This recipe is my dad's and what you get is something half-way between a jam and a marmalade and makes a refreshing change when spread over toast for breakfast.
1.7kg sugar 
Greengage Marmalade Preparation:Method:Simply take the skins off the lemon if thin-skinned, otherwise prepare as for the oranges. Pare the oranges with a knife, taking off some of the pith with the peel. Slice the peels into strips 2cm across then shred very thinly. Place the shredded peel and citrus juices in a small pan. Bring to a boil and simmer for 1 minute (I like my peel chewy, but for a softer peel, cover and simmer for 10 minutes). Take off the heat then make the volume up to 550ml with orange juice. Tie the stones in a large muslin bag then add to a saucepan along with the fruit and the orange juice and peel mix. 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. This is best if left to mature for 3 weeks before opening. |
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