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.
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.