Description
This Greengage Jam recipe captures the delicate sweetness of ripe greengages balanced with a hint of lemon zest and juice. Simmered gently and cooked to the perfect setting point, this homemade jam is ideal for spreading on toast, pairing with cheese, or adding a fruity touch to desserts. With simple ingredients and clear steps, it offers a delightful way to preserve the seasonal bounty of greengages.
Ingredients
Scale
Fruit and Flavoring
- 800g greengages, washed and stoned
- 1 lemon (zest and juice)
- 200ml water
Sweetener
- 600g white granulated or caster sugar
Instructions
- Prepare Saucers for Jam Testing: Place two small sterilised saucers in the freezer to chill; these will be used later to test the jam’s setting point. To sterilise, wash the saucers in hot soapy water, rinse thoroughly, then heat them in an oven at 180°C (160°C fan/gas mark 4) for 5 minutes. Remove carefully and let them cool before placing in the freezer.
- Cook the Fruit: Put the greengages in a large saucepan and add 200ml of water. Using a vegetable peeler, strip 3 or 4 pieces of lemon zest from the lemon and add them to the saucepan. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally to ensure the fruit softens evenly. During cooking, remove the stones as they float to the surface, using a spoon to help detach any that remain attached to the fruit. Count the fruit at the start and the stones removed to ensure all pits are out. Once done, remove the lemon zest strips from the pan.
- Add Sugar and Lemon Juice: Stir in 600g of sugar and the juice of half the lemon into the softened fruit mixture. Mix until the sugar is completely dissolved.
- Boil to Setting Point: Increase the heat and bring the mixture to a rolling boil. Allow it to boil for 10 minutes, stirring frequently to prevent sticking or burning. After 10 minutes, take a saucer from the freezer, spoon a teaspoon of jam onto it, and let it sit for 1 minute. Test the jam by pushing your finger through the liquid—if wrinkles form, it has reached setting point. If not, return the pan to the heat and test every 2 minutes until the jam sets correctly. Alternatively, use a thermometer to check for 105°C (221°F).
- Jar the Jam: Once set, remove the jam from heat and let it cool slightly. Pour the jam into sterilised jars while still warm, then seal and leave to cool completely. Store the jars in a cool, dark place to preserve the jam’s freshness and flavor.
Notes
- Sterilising jars and testing saucers before use is crucial to prevent contamination and ensure jam sets properly.
- Removing all stones is important for safety and a smooth texture.
- Testing the jam on a cold saucer helps determine the correct setting point without a thermometer.
- If you prefer a firmer or softer set, adjust the boiling time accordingly but keep an eye to avoid overcooking.
- Use white granulated sugar or caster sugar for best clarity and sweetness.
- Jam can be refrigerated for longer freshness after opening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Greengage jam, homemade jam, fruit preserves, British jam recipe, greengage recipe, lemon zest jam
