Name: Greengage Jam Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 800g greengages, washed and stoned; 1 lemon (zest and juice); 200ml water; 600g white granulated or caster sugar

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Introduction

Greengage jam is a delightful way to capture the sweet, delicate flavor of this summer fruit. With just a few simple ingredients, you can make a smooth, aromatic jam perfect for spreading on toast or adding to desserts.

A white plate with a floral pattern holds a single slice of raisin bread spread generously with a shiny, golden-yellow jam layer on top, showing a slightly rough texture of the bread beneath. To the left of the plate is a glass jar filled with the same golden-yellow jam, with a spoon sticking out of it. In the background on a white marbled surface, there is a tall, clear glass pedestal bowl filled with small yellow-green plums, along with a few plums scattered around it. Behind the plate and jar, a clear glass salt shaker stands near a wooden window frame with a blurred green outside view. 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 saucers in the freezer to use later for testing the jam’s setting point. To sterilise, wash the saucers in hot soapy water, rinse well, and place them in an oven at 180°C (160°C fan/gas 4) for 5 minutes. Allow them to cool before use.
Step 2: Put the greengages in a large saucepan and add 200ml of water. Peel 3 or 4 strips of zest from the lemon and add these to the pan. Bring to a simmer and cook gently for 15 minutes, stirring occasionally until the fruit softens.
Step 3: As the fruit cooks, remove the stones as they rise to the surface. You may need to help detach some stones from the fruit. Count the fruit pieces going in and the stones coming out to ensure all have been removed. Remove the lemon zest strips once you finish.
Step 4: Add the sugar and juice of half the lemon to the pan. Stir until the sugar completely dissolves. Increase the heat and bring the mixture to a boil, cooking for 10 minutes while stirring frequently to prevent sticking.
Step 5: After 10 minutes, take a saucer from the freezer and spoon a teaspoon of jam onto it. Let it sit for 1 minute, then push your finger through the jam. If the surface wrinkles, the jam is set. If not, return the pan to the heat and test again every 2 minutes until it reaches setting point (approximately 105°C if using a thermometer).
Step 6: Let the jam cool slightly, then pour it into sterilised jars. Allow the jars to cool completely before sealing and storing.

Tips & Variations

Use a thermometer to check the setting point for more precise results, aiming for 105°C.
Try adding a vanilla pod or a cinnamon stick during cooking for a subtle spice twist.
If you prefer a less sweet jam, reduce the sugar slightly but keep at least half of the listed amount to ensure proper setting.

Storage

Store your greengage jam in a cool, dark place. Once opened, keep it refrigerated and use within 3 weeks. Reheat gently if the jam becomes too stiff before serving.

How to Serve

The image shows a white plate with floral designs holding a split scone filled with small dark raisins, topped with a shiny layer of golden-yellow jam. To the left on a white marbled surface, there's a clear glass jar filled with the same jam, with a silver spoon inside it. Behind the jam jar, a tall clear glass salt shaker is visible. On the right side, a transparent glass footed bowl holds several whole yellow-green plums, and a few plums are scattered nearby, one cut open showing the seed. In the background, the scene includes a window with a blurry outdoor view. 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 thaw them completely before cooking. The texture may be softer, which can affect the jam’s consistency slightly.

How do I know when the jam has reached the setting point?

You can test the setting point by placing a small amount of jam on a cold saucer from the freezer. After one minute, push it with your finger; if it wrinkles, the jam is ready. Using a jam thermometer and reaching 105°C is another reliable method.