Greengage Jam

This is the best way to capture the flavour of greengage in a bottle.  

You can certainly bottle them (like by the Fowlers method), but I find that they lose a lot of their characteristic flavour.

I’d sooner freeze them, later to be stewed for desserts or breakfast fare.

Certainly I would never, ever make them into a savoury sauce because the vinegar and spices would overpower their unique flavour.  It would be such a waste – use other varieties of plums for this purpose.

Anyway, as I said, here is the recipe for that delicious jam:

Greengage Jam

1.8kg greengages

Half cup water

Juice 1 lemon or half a teaspoon citric acid

1.5kg sugar

Place the greengages in a jam pan or large pot with the water and lemon juice or citric acid. Bring to the boil and then reduce heat and simmer over low heat until the fruit is soft.

Add the sugar and bring to the boil, stirring. Boil over medium heat (at a fairly brisk boil) for 20 minutes by which time setting point should be reached. You can test by placing a little on a cold saucer and putting it in the freezer unit it cools. if this sample sets, then the jam is ready (take the pan from the heat while the sample is cooling). If it doesn’t boil for 5 minutes more.

If the jam tends to catch as it cooks, throw in 4 stainless steel forks (truly) – this will help disperse the heat, even helps the jam reach setting point sooner.

Now you will note that I haven’t removed the pips. Once the jam is cooked, I strain it through a colander. It only takes a couple of minutes, far less time than it would have done to remove the pips from the greengages. Be careful removing those forks by the way – use tongs as they are jolly hot.

Pour the jam into warm sterilised jars and seal immediately.