Title: Greengage Microhob Jam
Categories: Preserve Fruit
Yield: 7 Pots

2	kg	Greengages
FOR EACH
1	l	Pulp
750	g	Sugar

Split greengages and remove stones. In quantities of no more than 1 kg (2 lbs) at a time, microwave on full power for 10 minutes in a bowl large enough to prevent the fruit from boiling over. Stir once or twice during the cooking. If the fruit is obviously completely cooked during the microwaving don't continue. After 10 minutes, check and cook 5 minutes longer if the fruit isn't completely cooked. Combine all the batches, measure the volume and add 4/5 weight for volume of sugar. ie for 1 pint UK of pulp, add 1 lb sugar, for 1 pint US add 13 oz sugar. Dissolve over gentle heat and when completely disolved, boil hard over high heat until setting point is reached. (Took 7 minutes for 2 kg). Meanwhile sterilise the pots and cool slightly. As son as the jam reaches setting point (wrinkle and flake tests) pour into jars and cover immediately. If using screw covers, turn upside down and leave 5 minutes before turning right way up again (makes a perfect seal and eliminates any need for further processing).

Label and store. Named Microhob, because cooking starts in microwave and finishes on the "hob" (range top). Because no extra water is used, this jam reaches setting point very quickly, however beware of the risk of burning while boiling over high heat.

Recipe IMH c/o LeMarYol BBS 2:325/3.4

From: Ian Hoare Date: 07-11-98 (16:46) The Once And Future Legend (1) Cooking

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