Wash the greengages and cut them in half. Take out the stones and crack a few of them. Remove the kernels, blanch in boiling water and cut the kernels in half. Put the fruit and kernels into a pan with the water and simmer until the fruit is soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.