Greengage Jam

Ingredients

• To every lb. of fruit
• weighed before being stoned
• 3/4 lb lump sugar

Instructions

1. Divide the greengages, take out the stones, and put them into a preserving-pan.
2. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted.
3. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes.
4. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done.
5. Have ready half the kernels blanched;
6. put them into the jam, give them one boil, and pour the preserve into pots.
7. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.