How to make Easy Greengage and Apple Jam
Greengage and Apple Jam is simple to make and a delight to eat. Serve the jam spread on bread, toast or scones. Use it to fill a cake or include it in a yogurt dessert, there are so many ways to eat this jam.
Greengages are one of those fruits that really are seasonal, and only appear once a year in shops, markets and supermarkets. Because they have such a short season preserving them as jam is a great way to enjoy them for a longer time.
What are Greengages?
Greengages are a member of the plum family and one of the less well-known British fruits. Look out for them in supermarkets and markets in late August and September.
Don’t be deceived by the green colour, they are ripe when they are green. Greengages are known in France as Reine Claude, they are sweet enough to be eaten raw when fully ripe.
You can use greengages in the same way you would any kind of plum. They have high pectin levels so are ideal for jam making.
Why add apples to the Greengage and Apple Jam?
I added apples to this recipe because I only had a small number of greengages and wanted to make the most of them. Apples are often added to jam to increase the pectin which helps to make the jam set. However, greengages are high in pectin so they are not needed for this purpose.
If you have a lot of greengages you can make the jam without the apples. Simply substitute the weight of apples with more greengages.
How much jam will the recipe make?
You will get two standard 450 g jars of jam from this recipe and a little bit over. The ‘little bit over’ is the cook’s perks, let it cool and you can do your own taste test.
Can I double the quantities to make more jam?
You can double the quantities of ingredients to make more jam. You will also need to increase the rolling boil time.
Please be aware that this recipe has been tested for the amounts stated on the recipe card and I cannot guarantee the results for a larger batch.
How do I sterilise my jam jars?
I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.
The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot jam, then put on the lids. There are other methods but this is how I sterilise my jars.
How to make Greengage and Apple Jam
Follow the simple instructions to make this delicious fruity jam.
- Wash, stone and quarter the greengages.
- Peel core and slice the apples.
Now you are ready to make jam!
- Put the greengages, apples, and water in a large pan and simmer until soft.
- Add the sugar and lemon juice and stir until dissolved.
- Bring to a rolling boil and boil until setting point is reached.
What does a rolling boil look like?
I learned about jam-making from my mother and grandmother. A lot of what you learn in cooking and baking is very visual. It’s much easier to understand when you can see what you are aiming for. So here is a little help with the main techniques for jam making. The video below will show you what a ”rolling boil’ looks like.
The Wrinkle Test – how do I know if my jam is set?
Once the jam has boiled, you will need to check if it will set (firm up) once cooled. There are many different ways to test for setting point. You can use a jam thermometer, you can use the ‘flake’ test, but I have always used the wrinkle test.
You need to place some saucers in the fridge before you start making the jam. Then once you have boiled your jam for 15 minutes, take the pan off the heat and put a teaspoon of the jam onto one of the cold saucers.
Place the saucer in the fridge and leave for 5 minutes. Then remove the saucer and push your finger across the jam. If it wrinkles, you can skim off the froth and pot up your jam.
My Jam didn’t wrinkle – what do I do?
If you haven’t got a wrinkle, put the pan back on the heat and boil for another five minutes, then test for set on another cold saucer.
Find more information on How to make Jam in this helpful article from the Guardian newspaper.
Greek Yogurt with Greengage and Apple Jam
Greengage and Apple Jam isn’t just a spread for your toast. It makes a really delicious topping for Greek yogurt.
Add some fresh dessert apple slices and a sprinkling of granola or some nuts for texture. Try this with other types of jam too.
Serve this tasty yogurt bowl for breakfast, as a snack or as a healthy dessert for casual dining.
More Easy Jam & Jelly Recipes from Farmersgirl Kitchen
More Jam Recipes
- Blueberry and Lime Jam (with video) from Fab Food 4 All
- Peach and Raspberry Jam from Sew White
- Easy Kumquat Jam from Christina’s Cucina
Easy Greengage and Apple Jam
Equipment
- weighing scales
- large pan
- long wooden spoon
- 2 x 450 ml jam jars
- ladle or large serving spoon
- jam funnel (optional)
Ingredients
- 400 grams (1 3/4 cups) greengages 375g stoned weight
- 155 grams (1.3 cups) cooking apples peeled and cored weight
- 200 millilitres (1 cups) water
- 1 tablespoon (1 tablespoon) lemon juice
- 500 grams (2.5 cups) sugar
Instructions
- Put two saucers in the fridge.
- Wash and rinse two jam jars and lids. Put them on a baking tray in the oven at 100C to sterilise.
- Stone and half the greengages. Peel, core and slice the apples. Place into a pan with the water and simmer until soft.
- Add the sugar and lemon juice, stir until it is dissolved. Bring to a boil and keep at a rolling boil for 10 minutes.
- Take the pot off the heat and test for setting point by putting a teaspoon of jam onto a cold saucer. Place the saucer back in the fridge for 5 minutes. Then push your finger across the Jam. If it wrinkles, then skim off any foam into a bowl and fill the jam into the jars, sealing with the lids.
- If it does not wrinkle, then put the jam back on the heat and boil for a further 5 minutes. Repeat the wrinkle test.
Greengages are one of my most favourite fruits and I know the addition of apple will make this jam simply divine! Thanks for linking to my Blueberry Jam:-)
Thanks, greengages are so good I’m tempted to get a tree!
You are so lucky you are able to get such lovely plums! I miss so much of the fruit and veg from the UK. This jam sounds absolutely wonderful, especially with yogurt! Thanks for including my kumquat recipe 🙂
Thanks. Yes we have some lovely fruit. Your kumquat Jam would be fabulous with yogurt!
I’ve got about a million apples coming off our tree, so this is a welcome recipe! Looks lovely
Thanks, Donna. Yes, it’s definitely apple time, hopefully you can find some greengages too, they really are delicious.
Plum jams and conserves are by far my favourite ones! This one with addition of apple sounds divine and is perfect for the plum season. 🙂
Thanks, Jo. Plums do make good jam.
I’ve seen these plums but had no idea they were called greengage, and I’ve never tried this jam but it sounds delicious and perfect for autumn. Thank you for sharing with #CookBlogShare.
Thanks Monika, glad I was able to introduce you to greengages and hope you are able to use them in future.
Love the idea of adding apples to these plums to increase pectin. I make chutney every year with golden gage plums.
Thank you. Greengage Chutney must be very good indeed.
I remember being blown away the first time I tasted a greengage! I bet it was awesome with the greek yogurt!
It really was fabulous worth the yogurt. Such a great flavour.
I love greengages! I’m always looking for something to make with them. Can’t wait to make these.
Thanks, Sisley, I hope you enjoy the Greengae and Apple Jam.
What a lovely combination, I adore both greengages and apples, I like the idea of them together in jam!
Thank you. We had some of the jam on homemade fruit scones today and it is one of my favourites jams.
I adore greengages or Reine Claudes here, as you mention in your wonderful post, Janice. What a delight to add apples too and all your rolling boil, wrinkle test tips. Very impressive post, never mind the jam too!
Thank you, Jill. Greengages are such a treat.