Sonntag, 5. August 2007


Greengages /Renekloden)are sold on farmers markets in July and August. You can also find wild growing trees wherever you find apple- or plum trees.
The flavour comes out best in jams or sauces, so I will make a sauce, a clear jelly and a jam.

Greengage jam, jelly and sauce
2 kg greengages
1 kg sugar
juice of one lemon or lime

Wash greengages, cut in half and take out stones.
Put in non-reactive pot, cover with sugar and let sit overnight.
Next morning, the sugar will have dissolved completely and greengages are covered with their own juice.
Bring to a boil, add lemon juice and cook gently for about 5 minutes. Skim off foam. Stir little and gently so the fruit will stay intact. For a clear jelly, ladle some juice into another pot, bring to a boil and fill in sterilized jars.
For a grenngage-sauce, ladle fruit with juice into sterilized jars.
For a jam, puree with a mixer until texture is smooth. Bring to a boil and fill in sterilized jars.

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