Greengage and Gewürztraminer jam from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 21) by Diana Henry

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Notes about this recipe

  • Foodycat on September 08, 2019

    Very simple and very good.

  • sharifah on November 26, 2018

    I’ve made this jam twice now; and I think this is my most favourite jam ever. :-) I made this summer last year...it was nice. I made a double batch this year and I think I’ve aced it! It’s slightly runny, soft set because of the alcohol quantity that’s added at the end. It also depends on the ripeness of the greengage. I eat this with toast, ice cream, yogurt, porridge, and even on its own by the spoonful! Delicious!

  • veronicafrance on August 05, 2015

    I substituted Muscat for the Gewurtztraminer and this probably wasn't a great idea -- I felt the end result was too sweet (I know this is a bit silly when talking about jam). I like the greengage, orange and walnut jam better.

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