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.
French Yogurt Cake with Greengage Plums for a late summer Sunday — Meike Peters | eat in my kitchen
Piles of plums, peaches, and apricots fill my kitchen’s countertops. Plates with tiny yellow mirabelles and slightly larger greengage plums make it look and smell like a farmers’ market, the fruit flies are having a feast. Every season has its culinary highlights, but late summer is the most lavish time of the year. Figs and berries […]