Geraldene Holt

Confiture de Reine-Claude

Reine-Claude or Greengage Jam

Preparation info
  • Makes about

    2½–3 kg

    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The reine-Claude is a fine greengage named after Queen Claude, the wife of François I. My tree in England is not yet mature enough to fruit but as soon as it is I shall make this lovely Vézénobres breakfast jam.

Ingredients

  • 2 kg(4½ lb) reines-Claude or very ripe greengages
  • 1 kg(

Method

Wash the fruit and dry on a cloth. Halve the greengages and remove the stones. Layer alternately with the sugar in a bowl. Cover and leave overnight.

Turn the fruit and sugar into a preserving pan and cook over low heat until the sugar is dissolved. Raise the heat and cook for 20–30 minutes until a set is reached, at 105°C (220°F). Remove from the heat and pour into warm, dry jars. Cove