Name: Greengage Jam Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 800g greengages; 1 lemon (for zest and juice); 200ml water; 600g white granulated or caster sugar

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Introduction

Greengage jam is a delightful way to preserve the sweet, aromatic flavors of this unique fruit. With a bright hint of lemon, this homemade jam is perfect for spreading on toast or adding to desserts. Making it yourself ensures a fresh, vibrant taste that’s hard to beat.

A white plate with floral patterns holds a single split scone with chunks of dried fruit, topped with a thick, glossy layer of golden-yellow jam spread unevenly over it. To the left of the plate is a clear glass jar filled with more golden-yellow jam and a spoon inside. Behind the plate, there is a glass sugar shaker with a metal top. On the right side, a white glass pedestal bowl containing several light green plums sits on a white marbled surface, with a few additional plums scattered around. The background shows a blurred window with natural light shining through. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g greengages
1 lemon
600g white granulated or caster sugar
200ml water

Instructions

Step 1: Place two small, sterilised saucers in the freezer for testing the jam’s setting point later. To sterilise, wash the saucers in hot soapy water, rinse, then heat in an oven at 180°C (160°C fan, gas mark 4) for 5 minutes. Let them cool before freezing.
Step 2: Put the greengages in a large saucepan and pour over 200ml of water. Peel 3 or 4 strips of lemon zest and add them to the pan. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the fruit softens.
Step 3: As the fruit cooks, remove the stones that rise to the surface. You may need to help them detach from the flesh. Once all stones are out, discard the lemon zest strips.
Step 4: Add the sugar and the juice of half the lemon to the pan. Stir until the sugar dissolves completely. Increase the heat and bring the mixture to a vigorous boil, cooking for about 10 minutes. Stir often to prevent sticking or burning.
Step 5: Test the jam’s setting point by removing one frozen saucer and spreading a teaspoon of jam on it. Let it sit for one minute, then push your finger through the edge. If the surface wrinkles, the jam is ready. If not, return the jam to the boil and test again every 2 minutes until it sets (about 105°C if using a thermometer).
Step 6: Let the jam cool slightly, then pour it into sterilised jars. Seal and allow to cool completely before storing.

Tips & Variations

For a smoother jam, gently mash the fruit after cooking and before adding sugar.
Add a vanilla pod during cooking for a fragrant twist.
Use a sugar substitute with care, as it may affect the setting process.
If you don’t have a thermometer, the saucer wrinkle test is a reliable alternative.

Storage

Store the jam in a cool, dark place for up to 6 months. Once opened, keep refrigerated and use within 3 weeks. Reheat gently if needed, but avoid boiling to preserve the jam’s texture and flavor.

How to Serve

The image shows a single thick slice of cake with raisins on a white plate decorated with small red, purple, and green flowers around its edge. The cake slice has a golden yellow jam spread thickly on top with a shiny texture. Next to the plate is a jar filled with the same yellow jam and a spoon inside it. Behind the plate, there is a tall clear glass salt shaker and some small green plums scattered on a white marbled surface. To the right, a clear glass bowl on a pedestal holds more yellow-green plums. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen greengages for this jam?

Yes, frozen greengages can be used, but allow them to thaw fully and drain excess water before cooking to maintain the jam’s consistency.

How do I know if my jam has set properly without a thermometer?

The wrinkle test on a cold saucer is a simple way to check. Spread a spoonful of jam on the saucer, wait one minute, then push your finger through the jam’s surface—if it wrinkles, the jam is set.