This is based on a scandinavian style jam – or a “quick jam”. It has far less sugar in it compared to the standard 1:1 ratio, or 2:1 ratio I have read about recently which panics me and makes my teeth ache. No quantity of sharp fruit ever requires that much sweetness. This recipe is best for ripe in season fruit and can be knocked up in minutes. It is best kept in the fridge but if you add enough apple will set like a standard jam and can be kept in the cupboard for a decent length of time.
Makes two jars
500-600g greengages, chopped and stones removes
200-250g apple, peeled, cored and chopped finely
200-250g caster sugar
100ml apple juice
2 tbsp lemon juice
Bring the fruit and juice to the boil and cook until beginning to soften. Add the sugar and cook until the jam reaches 102C for a soft set and 104.5C for a firm set. Stir continuously.
Whilst the jam is cooking sterilise two jam jars. To do this wash the jars very well in hot soapy water. Rinse and add an inch of boiling water to the bottom of each jar. Place in an oven preheated to 180C and bake for 10-15 minutes. Tip out any excess water.
Pour the hot jam into the sterilised jars, top with a wax disc (optional) and allow to cool for ten minutes before adding the lids. Allow to cool completely before labelling. Very good simply with softly whipped cream and scones.