This is possibly my absolute favourite jam, but not often seen these days
Sugar, White granulated
Juice of Lemon
Wash your jars and put them upside down in a warm oven to dry
Pick over the fruit and remove any stalks, rinse if dusty or dirty
Drain well, and then count them into your pan
Place over a medium heat, add the lemon juice and gently cook the fruit down, releasing the stones. Remove the stones with a metal spoon and place onto a plate.
When you have the same number of stones as you had greengages you can relax!
Take the pan off of the heat and add the sugar, stirring to dissolve as much as possible
Return to the hob, and keep stirring until the sugar is completely dissolved
Turn up the heat until the jam is boiling and cook without stirring for around 5-6 minutes - just check with the wooden spoon a couple times to make sure the fruit isn't sticking to the bottom of the pan
Put a teaspoonful onto a cold saucer and place in the fridge. Take the pan from the hob and place onto a heatproof mat. While you are waiting to test the set, stir the jam quickly to disperse the foam on the surface
Check the set with the jam on the saucer and if a good 'wrinkle' is achieved then pot up into your warm jars, filling right to the top. Seal with the lid immediately then leave until cold
Store away from strong light and damp, will keep for at least a year but use within 3 months once opened
Delicious on a really creamy rice pudding - yummy
How long will it take to make?
around 12 212g/8oz jars
Look after it
store in a cool, dry cupboard
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