Greengage and Flaked Almond Jam
If you have a glut of greengages to use up, try this tasty jam from The Modern Preserver. The flaked almonds in the recipe add a pleasing crunch to this early-autumn preserve.
From the book
Greengages are wild green plums so this is a jam equivalent of my Plum and flaked Almond Chutney (see page 50 of The Modern Preserver). I often cross-pollinate my jam and chutney favour ideas because it feels right that similar techniques should feed into each other. And, since I love to get some texture in my jam, the almond adds a pleasing wee crunch.
|100ml||lemon juice (about 2 lemons)|
You will need: a large jam pan
Preheat the oven to 110°C/90° C (fan)/gas¼. Place the sugar in a baking tray and warm through in the oven for about 10 minutes.
HaIve the greengages and remove their stones then cut each half again so that you have quarters.
Put the greengages, water and lemon juice in a large jam pan, bring to the boil on a moderately high heat and simmer for around 15-20 minutes, until the fruit is soft.
Stir in the warmed sugar then lower the heat and simmer gently, stirring until the sugar has dissolved.
Add the flaked almonds and bring back to the boil, stirring and cooking for a further 15-20 minutes.
Use the wrinkle test to check for the setting point then, when ready, take off the heat and skim off any scum from the surface.
Ladle into warm, dry sterilised jars and seal.
Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.