GREENGAGE JAM.
Ingredients.—To every lb. of fruit, weighed before being stoned, allow ¾ lb. of lump sugar. Mode.—Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue paper brushed over on both sides with the white of an egg. Time.—¾ hour after the sugar is added. Average cost, from 6d. to 8d. per lb. pot. Sufficient.—Allow about 1½ pint of fruit for every lb. pot of jam. Seasonable.—Make this in August or September.