The season is short for these greengage plums. Do not be put off by their colour as when ripe they are some of the sweetest and juiciest plums out there.

Ingredients

1kg fresh greengages, stoned and cut into even sized pieces

600g caster sugar

100ml cold water

juice of 1 lemon

Method

Sterilise jars and lids before you start, I keep them upside down in my oven at 50-100C for at least 30 minutes

Place the greengages, sugar and water in to a heavy base saucepan, place over medium heat. Gently dissolve the sugar. Once the sugar has dissolved turn the heat up and bring to a vigorous boil.

Boil the jam for about 20 – 25 minutes, you must test the jam at this stage as you do not want it to over reduce or overcook. Two methods I use for testing the setting of jam is either by a cold saucer in the fridge and spoon a little jam on to it, allow to cool and set. If you can run your finger through the middle of this and it doesn’t run immediately back into the centre then it is ready or try a sugar thermometer 104-107C this is the ideal setting point for the jam.

When you reach the correct setting point remove the jam from the heat and stir in the lemon juice.

Pour the jam into the sterilised jars and secure the lids, label and store away until needed.