A gloriously rich, honey-coloured jam, with a smooth texture which contrasts wonderfully with the crunch from the little slivers of almond. This Greengage and Almond jam is the perfect preserve to make when greengages are coming into season. Greengages have a wonderfully aromatic flavour, which is captured perfectly in this delicious jam.
Greengage & Almond Jam Recipe
Makes about 1.3 Kg of jam to pot.
- 1.3 Kg greengages, stoned (pitted)
- 350ml water
- 1 lemon (juice only)
- 50g blanched almonds (cut into fine thin slivers)
- 1.3 Kg granulated sugar (warmed)
Put the greengages and water in a preserving pan with the lemon juice and almond slivers. Bring to the boil, then cover and simmer for 15 to 20 minutes, until the greengages are really soft.
Add the sugar to the pan and stir over a low heat, until the sugar has dissolved. Bring back up to the boil and cook for a further 10 to 15 minutes, or until the jam reaches the setting point (105°C/220°F). Remove the pan from the heat and skim off any scum and impurities from the surface using a slotted spoon.
Leave to cool for 10 minutes, then stir gently and pour into warmed sterilized jars. Seal, then leave to cool completely before labelling. Store in a cool place.