More Jam.

I've not made Greengage Jam before; I've only bottled them.

We have a huge crop this year, so yesterday I decided to have a go. I quartered the (not too ripe) Greengages, cooked them down with the juice of one Lemon, then added the Jam Sugar and boiled for 5 mins. I didn't follow any specific recipe, but presumed that all Plum recipes would be similar. I used 700 gms of prepared Greengages to 450 gms Jam Sugar.

I only wanted to make two jars, as we already have a lot of jam in stock (Plum, Apricot, and Strawberry). And I still have some Fig, and Blackberry, to make. 

The resulting jam has set perfectly, and tastes very good. We won't need to buy any jam for a couple of years.

We had quite a big Fruit and Veg' garden when I was small, and Mother would always make as many different jams as she could. My favourite was Quince Jelly, which had the most beautiful colour and a haunting aroma; it was kept for special occasions. We have a very productive Quince tree here, but the process is too long and complicated, so I don't bother.

However, I am really hoping to find enough Blackberries to make a couple of jars of Bramble Jelly. It all depends on how tidy my farming neighbours will be this year. Usually just as the Blackberries are almost ready, someone comes along and 'tidies' them.