Homemade Greengage Jam

Place two small saucers in the freezer. These will be used later to test the setting point of your jam.

Place the greengages in a large, heavy-bottomed saucepan and pour in 200ml of water. Use a vegetable peeler to remove 3 or 4 wide strips of zest from the lemon and add them to the pan.

Bring the mixture to a simmer over medium-low heat. Cook gently for about 15 minutes until the fruit has completely softened, stirring occasionally to prevent sticking.

As the fruit breaks down, the stones will float to the surface. Use a slotted spoon to remove them. It helps to count the fruit beforehand so you know how many stones to look for. Once all stones are out, remove and discard the lemon zest strips.

Stir in the sugar and the juice from half of the lemon. Continue stirring over low heat until the sugar crystals have completely dissolved.

Increase the heat to high and bring the jam to a rolling boil. Cook for 10 minutes, stirring frequently to ensure the bottom doesn't scorch. After 10 minutes, test for the setting point: place a teaspoon of jam onto a chilled saucer, let it sit for 1 minute, then push it with your finger. If the surface wrinkles, it is ready. If not, boil for another 2 minutes and test again until it reaches 105°C (221°F).