Greengage Jam recipe is easy to prepare and a delight. Serve the jam as a spread on bread, toast or scones. Use it to fill a cake or in a yoghurt dessert – there are so many ways to eat this jam.
What can you do with greengage?
Serve the jam as a spread on bread, toast, or scones. Use it to fill a cake or in a yogurt dessert.
What is the jam made from Greengage Jam?
1¼ kg greengages,500 g sugar,5 tbsp lemon juice,1 vanilla pod,10 stalks lemon verbena
Greengage Jam Recipe
Ingredients
Servings: 4 Preparation:10 minutes Cooking time: 10 minutes Calories: 46 Fat: 3g
1¼ kg greengages
500 g sugar
5 tbsp lemon juice
1 vanilla pod
10 stalks lemon verbena
Instructions
Halve and stone the reindeer cloves and mix them with the sugar and lemon juice in a bowl. Leave to infuse for 1 hour. Cut the vanilla pod lengthwise and scrape out the pith.
Bring the venison-sugar mixture to the boil, stirring, and boil for about 2 minutes until bubbling. Skim off any foam that forms with a skimmer. Pour the fruit mixture into a sieve, collecting the syrup. Return the syrup to the pan with the vanilla pod and pulp. Bring to the boil while stirring and boil for 5 minutes. Skim off the foam that forms. Add the greengages and verbena, bring to the boil again and boil for a further 3 minutes until bubbling. Remove the vanilla pod and half of the verbena sprigs. Fill the hot mixture to the brim into the jars and then close tightly. Turn the jars upside down for 10 minutes, then turn them upside down again and leave to cool completely.
Unopened and stored in the dark, the jam will keep for about 6 months.
Ingredients
- 1¼ kg greengages
- 500 g sugar
- 5 tbsp lemon juice
- 1 vanilla pod
- 10 stalks lemon verbena
Instructions
- Halve and stone the reindeer cloves and mix them with the sugar and lemon juice in a bowl. Leave to infuse for 1 hour. Cut the vanilla pod lengthwise and scrape out the pith.
- Bring the venison-sugar mixture to a boil, stirring, and boil for about 2 minutes until bubbling. Skim off any foam that forms with a skimmer. Pour the fruit mixture into a sieve, collecting the syrup. Return the syrup to the pan with the vanilla pod and pulp. Bring to a boil while stirring and boil for 5 minutes. Skim off the foam that forms. Add the greengages and verbena, bring to a boil again and boil for a further 3 minutes until bubbling. Remove the vanilla pod and half of the verbena sprigs. Fill the hot mixture to the brim into the jars and then close tightly. Turn the jars upside down for 10 minutes, then turn them upside down again and leave them to cool completely.
- Unopened and stored in the dark, the jam will keep for about 6 months.
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