Wild Meadow Flowers, Buttery Brioche & Traditional Greengage Jam Recipe
A delightful and traditional recipe for greengage jam that I have adapted slightly from Vivien Lloyd's classic recipe in her book First Preserves. Greengages are small and oval-shaped with a yellow to green coloured flesh and they make a fabulous jam with a pretty colour. They are medium in pectin level and that's why I add the juice of a lemon (if I don't add the kernels to the jam), as based on my grandmother's greengage jam recipe.
Nigel Slater's plum pie recipe
In this extract from the second volume of Tender, Nigel Slater makes a pie with perfectly crisp, golden pastry using the juiciest plums
The Justified Greengage
Like a summer dahlia frozen in ice, this post is possibly slightly perverse (the flower-freezing thing isn’t always daft – sometimes it’s edible.) I have a slightly sinking feelin…