GREENGAGE JAM

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Divide the greengages, take out the stones, and put them into a preserving-pan.
  2. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted.
  3. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes.
  4. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done.
  5. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots.
  6. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.
Original Text
GREENGAGE JAM. 1552. INGREDIENTS.—To every lb. of fruit, weighed before being stoned, allow 3/4 lb. of lump sugar. Mode.—Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg. Time.—3/4 hour after the sugar is added. Average cost, from 6d. to 8d. per lb. pot. Sufficient.—Allow about 1-1/2 pint of fruit for every lb. pot of jam. Seasonable.—Make this in August or September.
Notes
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