1.5 kg greengages
1.5 kg granulated or caster sugar
2 vanilla pods
Check over the greengages as you wash them and eat any that are so ripe they are squishy (they may spoil the keeping qualities of the jam). Throw out any that are damaged or mouldy. Slightly under ripe fruit is fine.
Put the whole greengages into a pan with 250ml water and the vanilla pods. Simmer quietly for around 30 minutes until the fruit is extremely soft.
Draw off the heat and stir in the sugar. Keep on stirring until it has all dissolved, then return the pan to the heat and bring back to the boil.
Let it boil hard for about 10 minutes, by which time the stones should be rising to the surface.
Lift them out with a slotted spoon. Keep on boiling the jam until setting point is reached.
Skim off scum, fish out the vanilla pods (rinse, dry and bury in a jar of sugar to make vanilla sugar), then ladle into hot sterilised jars, seal tightly and leave to cool.
Thanks to Hawarden Orchard
for providing the greengages used in the demonstration
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