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Greengage Jam with scones on wooden board.
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4.73 from 11 votes

Greengage Jam and what to do when your jam is too runny!

Greengage Jam a beautiful plum jam with its own unique flavour and a favourite of mine since childhood!
Course Snack, teatime
Cuisine British
Keyword greengage, Plum, preserve
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 jars
Author Camilla Hawkins


  • 1.8 Kg greengages
  • 1.5 Kg granulated sugar
  • 275 mls water


  • Place the water in a large preserving pan (or one of equal size).
  • Wash the greengages (no need to dry), remove stalks, halve to remove the stones, cut in quarters and add to the pan.
  • Use a nut cracker to crack open the stones to remove the kernals then add them to the pan.
  • Cook the greengages for 10 minutes on a gentle simmer.
  • Turn the heat down and add the sugar, stirring until all the sugar has dissolved.
  • Bring the pan to a full rolling boil and stir frequently.
  • Start testing for set after 12 minutes by placing a few drops of jam onto a chilled saucer. Place in fridge for a minute and then push your finger through it, if it is tacky and forms a crinkle the jam is ready, if not boil for another 2 minutes and repeat test until ready.
  • Stir jam well and skim off all the kernels that float to the surface.
  • Ladle jam into hot sterilised jars and place lids on immediately.
  • Store in a cool, dry place away from sunlight.


Put 2 saucers in the freezer before you start.
Sterilise 4 x 400 ml jam jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.