Description
This delightful Greengage Jam recipe captures the fresh, sweet essence of summer fruits preserved to perfection. Using perfectly ripened greengages simmered gently with lemon zest and juice, then sweetened with granulated sugar, this jam offers a luscious spread ideal for breakfast or teatime. The cooking process carefully removes stones and uses a setting test to ensure the perfect consistency, resulting in a smooth, flavorful jam to enjoy year-round.
Ingredients
Scale
Fruit Base
- 800g greengages
- 1 lemon (for zest and juice)
- 200ml water
Sweetener
- 600g white granulated or caster sugar
Instructions
- Prepare test saucers: Place two small sterilised saucers in the freezer. To sterilise, wash them in hot soapy water, rinse well, then heat in an oven at 180°C (160°C fan) or gas mark 4 for 5 minutes. Allow to cool before placing them in the freezer. These will be used to test the jam’s setting point.
- Cook the fruit: Put the greengages into a large saucepan and add 200ml of water. Peel 3 to 4 strips of lemon zest and add them to the pan. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally until the fruit softens. As the stones rise to the surface, remove them carefully to ensure only pitted fruit remains. Once all stones are removed, take out the lemon zest strips.
- Add sugar and lemon juice: Stir 600g of sugar into the pan along with the juice of half a lemon. Mix well until the sugar dissolves completely. Then, increase the heat and bring the mixture to a rapid boil, cooking for 10 minutes while stirring frequently to prevent the jam from sticking to the pan.
- Test for setting point: Take one saucer from the freezer and spread a teaspoon of the boiling jam onto it. Let it cool for 1 minute, then push your finger through the jam. If the surface wrinkles, the jam has reached its setting point. If not, return the pan to the heat and boil for an additional 2 minutes before testing again. Repeat this process until the jam sets, or alternatively, ensure the mixture reaches 105°C on a jam thermometer.
- Jar and cool: Remove the pan from heat and let the jam cool slightly. Pour the jam into sterilised jars, seal tightly, and allow to cool completely at room temperature. Store the jars in a cool, dark place for best preservation.
Notes
- Removing the stones early in the cooking process ensures a smoother jam and prevents any bitter taste.
- Using frozen, sterilised saucers for setting tests helps accurately determine jam consistency without guesswork.
- Be careful to stir often during boiling to prevent the jam from catching and burning on the pan’s bottom.
- Jam will thicken further as it cools, so do not wait for it to become too firm in the pan.
- Ensure jars are thoroughly sterilised to prolong shelf life and avoid mold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves & Jams
- Method: Stovetop
- Cuisine: British
Keywords: Greengage jam, summer fruit preserves, homemade jam, fruit spread, British jam recipe
