Greengage Jam

Sadly the shop bought greengages I bought here in the UK aren't a patch on the super sweet Reine Claude greengages bought in France.  So maybe making them into jam will make them sweeter?

Makes 3x 340g jars + 1x 180g jar

1kg greengages
850g granulated sugar, approximately
Juice of 1 lemon

Stone the greengages, weighing the greengage flesh as you want the same amount of sugar as the weight of the stoned fruit.

Chop the fruit fairly small (the skins don't break up during the cooking so bear this in mind with the size of fruit chunks you settle on).  Simmer the diced fruit with an expresso cup (50ml) of water with the lid on for 20 minutes, stirring from time to time until the fruit pulp has broken down.

Add the sugar and lemon juice and bring to a rapid boil.  Boil for 5 minutes whilst you sterilise the jars in the oven.  Test for a set on a cold saucer.  If not set continue boiling for another 5 minutes then test again.  Having made two batches of this jam in as many weeks I find it tends to reach setting point after about 5-10 minutes of boiling.  If you leave it too long you risk the jam becoming positively rubbery!

Pour into sterilised jars and seal with sterilised lids.

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