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📝 Description
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🥘 Ingredients
To every lb. of fruit, weighed before being stoned, allow 3/4 lb. of lump sugar.
👨🍳 Method
Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire 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 ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Greengage Jam this week, and I must say, the process was as delightful as the result. I've made plenty of jams before, but the addition of blanched greengage kernels was a charming surprise. They added a lovely almond-like crunch that elevated the jam from simple to special. I found the process straightforward, even with the old-fashioned language. The key is patience; letting the fruit and sugar meld together over gentle heat is crucial. This recipe is perfect for the weekend cook who enjoys a touch of nostalgia. The greengage kernels are the standout detail – don't skip them. Once you've tried this jam, you'll want to spread it on everything from toast to scones. I'll be making this again next summer when greengages are in season. In the meantime, I'm looking forward to enjoying my jars of jam – the perfect end to a vintage cooking adventure.
