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📝 Description
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🥘 Ingredients
To every lb. of fruit allow 1 lb. of loaf sugar 1/4 pint of water.
👨🍳 Method
Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Preserved Greengages In Syrup recipe as a way to use up some underripe plums from my tree. I found the process surprisingly straightforward for a vintage recipe — no fancy equipment or obscure techniques required. The most delightful surprise came when I added the blanched greengage kernels back into the syrup. I had never heard of this step before, but it infused the syrup with a delicate almond-like flavour that elevated the entire dish. This recipe is perfect for the weeknight cook who wants to put up a small batch of preserve without too much fuss. I made a half batch in about 30 minutes of active time, and the results were stunning. The greengages were tender and infused with sweet syrup, and the kernels added a lovely crunch. I'll be enjoying these on toast for my afternoon snack all week long.
