Greengage Jam

This is a deliciously, golden jam and it makes a change from plum jam. They are , however tricky to get hold of so if you know anybody that grows them or you grow them yourself, then get making this lucious jam. Sometimes they can be quite a dry fruit, so a little extra water may be needed to compensate for this. Check on the texture when halving and stoning the gages if they look dry, add a further 240ml/8fl oz water when cooking the fruit.

Makes 5kg/10lb

3kg/6lb greengages, halved and stoned, quarter if you prefer smaller pieces of fruit

3kg/6lb sugar

560ml/1 pint water, or more if necessary, see above

12 kernels, removed from stone and blanched in boiling water

Method

1.Place the prepared fruit in the pan with the water and kerels, simmer until gages are soft, this will take about 20 minutes if the fruit is quartered or 30 minutes if it is halved. Stir, gently, occasionally.

2.When the fruit is soft, bring to the boil and boil rapidly for 4 minutes, stirring constantl. Test for setting, continue to boil for another minute if not ready and test again.

3.When setting point is reached, allow to cool for 10 minutes to allow the fruit to settle, stir gently and pour into jars.

This jam should keep for 8-9 months unopened.