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Perfectly sweet and honeyed when absolutely ripe, greengages are perhaps my all-time favourite plums. They also make a superb jam, with the bonus that they are high in pectin so there is rarely any problem with the set. You don't even need to stone them, as the stones will rise up to the top of the boiling mass of their own accord, and can be skimmed off easily.
Makes: around 2.5kg
Typical values per serving:
This recipe was first published in September 2006.