Thank you Hannah, the flake test where you look for a drip that hangs on to a wooden spoon would be useful another time in that case. You could tip the jam back into a pan and add water to make it thinner and reboil. At least you know for another time that you need a lower temperature. I always say mistakes are never wasted, they’re learning experiences and I’ve had many:-)

Thank you for this beautiful recipe! Im in Utah, USA and we found that the temperature to set was closer to 99/100 because of the altitude. We still overdid it… while waiting for the temperature to reach 105. But apart from the texture being very thick, the flavor is delicious!

Thank you so much Lianne and so happy that branch broke with ripe fruit on it:-) Good luck with your summer fete!

Fabulous recipe, greengage tree branch broke with weight of fruit and had a lot to harvest and made this jam! First time made jam, very easy to follow and delicious recipe, will be using it to deal with rest of the fruit to sell out our garden summer fete

Awesome Vonny, so glad you found the recipe easy to make. Do let me know what you think after tasting:-)

Just Googled and sadly not available in the UK but that sounds like a promising product as I’ve only ever tried making a Chia Strawberry Jam once with some Stevia I was sent and it tasted terrible. My personal hack for eating sugar is to have a glass of water with a tablespoon of apple cider vinegar in it as I had to give up sugar last year after not being able to sleep and getting pins and needles at night.

Yes, I use a sugar sub called Bochasweet. And I do keep the jam in the fridge or freezer, thanks!

So glad you like the recipe Maggie. I assume you used a sweetener instead of sugar? You’ll probably need to keep the jam in the fridge as the sugar acts as the preservative in jam so without it I’m not sure how long it would last.

This is fabulous. And FWIW, I used a low-carb sugar substitute, and it worked BEAUTIFULLY. Thank you for a terrific recipe.

Awesome Jan, so glad you liked the recipe. Thank you for leaving feedback:-)

A bit of a fiddle with picking out the stones. But well worth it. I was using frozen greengages and wondered if would work, it did. Lovely jam.

Aaw, that’s so wonderful to hear Nancy, so glad you like the recipe. Do check out my other jam recipes:-)

Hi Lori, I’m afraid you can’t convert a weight to a volume accurately which I why I don’t have an automatic calculator. Digital scales are very cheap so I would advise you to invest in a pair in order to be able to make successful recipes where accuracy is key. Failing that you could use an online calculator but it’s not something I would put my name to or take responsibility for.

Oh no Karen, that is gutting, I love greengages so I can imagine the pain:-(

I have a greengage tree in my garden. It’s only fruited three times in 15 years. This year it was so heavy with fruit that that the wind has spilt the tree and it is dying. Just managed to salvage enough greengages to make this jam before the tree surgeon comes to take it down. Absolutely gutted!

Hi Lynn, this is how we make jam in Europe and it will last years although best eaten sooner! By all means water bath if you prefer but I don’t know anything about that process I’m afraid.

Hi Kat, all I know is that if you add water to jam then you will need to boil it for a little longer to reach setting point. I don’t know which recipe you followed but the jam had obviously reached setting point a lot sooner than you took it off the heat. It’s best to err on the side of caution and test slightly sooner than a recipe might suggest. If you follow my recipes you should be fine as I go into great detail to get the best results:-)

Thanks very much, looking forward to trying your recipes!

Practice makes perfect Margaret:-)

Ive made jam in the past and it’s been a little too runny -lets home my next attempt will be better

Same here, and harder to find these days!

They are rarer these days but you can usually find them for a short while in the summer!

Plums are one of my favourite fruits, and yet I don’t remember ever having tried greengages. I should be able to find some later in the year, I’ll have to look out for them. This jam looks wonderful!

Oh gosh William, it was always my favourite treat growing up:-)

Pleasure Richard, yes I love greengages too:-)

Thanks Lucy, yes I’d read about this re-boiling technique but to date had never needed to use it so though it was important to share:-)

Thanks Becca. Our grandmothers and mothers would often use citric acid from the chemist’s or was it acetic, I’ll have to check with MIL who works in a chemists as lemons were few and far between in the early half of the last century!

Thank you Elizabeth, it’s all just practice, trial and error:-)

I am very much a beginner when it comes to jam making – these tips are fantastic, thank you! I need to try this recipe soon. 🙂

Aaw thanks:-) I was probably older than you Michelle when I started making jam. I think it’s all mind over matter and practice does make perfect (most of the time LOL). Maybe when the kids have left home I could teach jam making but right now I have enough on my plate:-)

I am feeling so sorry for the humble greengage now, whole generations seem to have not encountered it! I should have kept one of the stones and planted it!

Yummy yummy, I’ve not heard of greengages before but the kids love jam, so worth a try making our own

I still think greengages are strange because of their greenness. Surely they should taste sour?! The only time I managed to get jam right was when my +80 year old neighbour stood next to me showing me step-by-step. With so many different jams under your belt you should be giving classes!

Oh Sus, you would love them, such a shame that they are so rare these days!

Thanks Katie, it’s easy to take things for granted but when they go wrong it’s a wake up call! Hope you get you jam making day soon:-)

A great post Camilla, waiting for jam to set can be so nerve wracking, so it’s a great tip to share that you can just take it all out of the jars and boil it up again. I love the ritual of jam making but haven’t done it for AGES. I’ve been stock piling jars and fruit in the freezer so I need to find a day to dedicate myself to it. Probably when the kids go back to school if i’m honest!!!!!

Thanks Georgina, I have yet to try the slow cooker for jam making, not sure I understand all the ins and outs to it!

I absolutely love making jams and preserves. This looks like such a delicious recipe, definitely one to try. My latest adventure has been using the slow cooker to make jam – much easier and less mess but not quite as much fun as stirring the huge preserve pan 🙂