They were already getting quite ripe.
As you would know if you were in Ireland, Autumn has arrived on 1st September. I am still getting used to that fact as in France, it will not be there until 21st September.
So, I thought it would be nice to use those delicious ripe greengages while I am between two seasons. There were only a few left so I decided to make a small jar of jam for the week.
I often do that. I make a little jam just for the week. It feels really fresh and brightens my breakfast tartines.
In this recipe, you will see I did not add any sugar at all. I do not actually see the point as the greengages are already filled with it. I added a bit of vanilla to break the slight sourness of the fruit.
I hope you get to try it!
200g quartered greengages (greengages are small plums; in France, they are called prunes reines-claude)
1/2 tsp vanilla essence
Put the greengages and the vanilla essence in a small saucepan over a medium heat.
When it starts bubbling, bring the heat right down on the lowest setting.
Let it cook for 30 minutes, and do not forget to check your jam and stir it every few minutes (every 5 minutes is ideal).
When it is ready, let it cool down properly. Once cold, transfer the jam into a small bowl or a little jar. Covered, it will keep for a week in your fridge.
You could do a big batch of it and then preserve it in jars. I cannot help you too much there unfortunately. I have not been acquainted with the experience of preserving food as yet. Plus, on the other side, I live in an apartment with a small kitchen, so not exactly ideal to store lots of jars of delicious food!
The jam is delicious on a nice slice of wholemeal bread, mixed in a plain yoghurt or on a slice of buttery cake.