Greengage Jam
This greengage plum jam is a small-batch, no-pectin recipe that highlights the rich, sweet flavor of ripe greengages. It’s simple to make and perfect for canning.
Servings: 64 servings, Makes 4 to 5 half pint (8 oz) jars
Equipment
Ingredients
- 2½ lbs greengage plums about 8 to 10 medium plums
- ½ cup water
- 3 cups granulated sugar
- 1½ Tbsp lemon juice
Instructions
- Wash and pit the greengage plums. Cut them into quarters or smaller pieces depending on the desired texture of your jam.
- Combine the chopped plums and water in a large, heavy-bottomed saucepan. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the fruit softens and starts to break down.
- Add the sugar and lemon juice. Stir to dissolve the sugar completely. Increase the heat and bring the mixture to a full rolling boil.
- Continue boiling, stirring frequently, until the jam reaches 220°F on a thermometer or passes the wrinkle test on a chilled plate.
- Remove the jam from the heat. Skim off any foam if necessary.
- Ladle the hot jam into warm, sterilized jars, leaving ¼ inch headspace. Wipe the rims, apply two-piece lids, and tighten until fingertip tight.
- Process in a boiling water bath canner for 10 minutes at elevations up to 6,000 feet or 15 minutes above 6,000 feet.
- Let jars cool undisturbed for 12 to 24 hours. Check seals before storing.
Notes
This recipe does not use added pectin, so the set depends on cooking time and acidity. Greengage plums are naturally high in sugar and moderate in pectin, and the added lemon juice helps the jam gel properly. Be sure to taste your plums first—if they’re particularly tart or especially ripe, you may want to slightly adjust the sugar or cooking time.
For a smoother texture, mash the fruit while it cooks or use an immersion blender before adding the sugar. Properly sealed jars will keep for up to 18 months in a cool, dark place. Refrigerate after opening and use within 3 to 4 weeks.