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.
I am having real difficulties with my internet connection, so please excuse me if I don't reply to your comments.
ReplyDeleteYou are not the only one. To put the cherry on the cake my screen promptly conked out this morning. Don't ask me what my solution turned out to be. Only me. What can go wrong?
DeleteU
Jam is so easy to make. It's wonderful having such a variety of the fruit and the jam.
ReplyDeleteI'd love to have blackberries. I'm glad no one has given us any quince for the last couple of years. It's so difficult to prepare. That quince fruit needs a very sharp knife. But I did enjoy the jelly I made.
(home made) Quince jelly is gorgeous. Even thinking about it, I can smell the lovely aroma.
DeleteMy wife makes jam but I have never made any. Still, I am surprised that you used "not too ripe" greengages. I would have thought that maximum natural sweetness in the fruit would improve the jam.
ReplyDeleteWhen Greengages are fully ripe, they are so SWEET they are almost inedible. Some may like them; but I prefer them a little under-ripe. The jam is just about right!
DeleteI have made Membrillo a couple of times and it wasn’t too much faff. Chop up quince bung in a sauce pan with some lemons and water. Boil until all soft. Mash with potato masher, strain through muslin. Return to pan add sugar and boil. A few steps but it takes care of itself. Keeps for ages in the fridge.
ReplyDeleteWe did make some once, and as you say, much easier that Q Jelly. I didn't really like it; too sweet. However, I do remember that we ate it all.
DeleteYour homemade jam looks very fine. With a few years of supply, it sounds like you have mastered the jam making process.
ReplyDeleteIt's also a very simple process. One just follows the rules! I enjoy doing it.
DeleteWell, Cro, considering your recent digestive mishap, I do hope you do sterilize those jars very well indeed - before filling them . A hot oven will do.
ReplyDeleteI don't make my own jams and stuff. Mainly because my heart bleeds when measuring out the sugar. Instead I buy the occasional Bonne Maman or Wilkin & Sons Ltd, Tiptree; and try and forget the sugar to fruit ratio (and their fruit ratio is high; relatively speaking).
Whatever ... Enjoy your greengage jam.
U
I work on the principle of 600 gms sugar to 1 kilo fruit; as opposed to what is usually recommended, which is much more.
DeleteCould you ask the neighbors to wait to do the trimming, until after the fruit ripens?
ReplyDeleteProbably not. They are usually contractors who come annually, and give no warning. I just cross my fingers!
Delete