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4.8 from 39 votes

Easy Greengage Jam

Easy Greengage Jam a beautiful plum jam with its own unique flavour and a subtle tang of lemon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings: 4 0.25 Litre jars
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 1 kilogram greengages rinsed
  • 800 grams granulated sugar
  • ½ lemon squeezed for 1 tablespoon lemon juice & half lemon skin retained

Instructions

    Cup of Yum
  1. Before you start place 2 saucers in freezer and sterilise jars (see notes).
  2. Add greengages (counting them into the pan) and 150 millilitres of water to a preserving (or similar large) pan.
  3. Bring to a simmer over a medium heat and cook, stirring occasionally, until the stones come away easily from the flesh (about 15 – 18 minutes).
  4. Once greengages are cooked remove the stones with a wooden spoon. Agitating with a whisk can help to loosen and find them. You should have as many stones as you counted greengages at the beginning!
  5. Add 800 grams granulated sugar, 1 tablespoon lemon juice and the half lemon skin. Heat on low until the sugar dissolves, stirring with a wooden spoon until no crunching sounds can be heard. Do no simmer or jam will be crunchy.
  6. Turn the heat up to full and bring the mixture to a full rolling boil whilst stirring continuously to avoid the jam catching on the base . At this point time for 8 minutes or if you have a digital thermometer aim for a temperature of 105°C, stirring continuously. The jam will drip slowly off your spoon and last drop will hang on when jam is at setting point.
  7. Test for set by putting a few drops of jam on a chilled saucer and place in fridge for 30 seconds. Push your finger through the jam and it should form a crinkle (or wave) and feel gel like. If setting point hasn’t been reached boil for another minute at a time and repeat test until ready.
  8. Remove lemon skin and pot up jam into 2 x 0.5 litre or 4 x 0.25 litre hot sterilised jars.
  9. Screw lids on immediately.
  10. Allow to cool before serving. Once opened store in fridge.

Notes

  • Before you start: Sterilise 2 x 0.5 litre or 4 x 0.25 litre jam jars and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.