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.
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. Cover and label.
© 1987 Geraldene Holt. All rights reserved.