Fresh greengages – so sweet (picked from surviving trees of an old Chivers orchard, probably Reine Claude group)
Greenages – showing their honeyed tones as they stew
Breakfast tomorrow – greengage jam
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Looks fantastic!
Thanks …. the jam was very tasty on toast
Greengage is almost my favourite jam with gooseberry probably just beating it. Both are brilliant on scones and sourdough toast.
Don’t think I’ve ever had gooseberry jam, but the idea of sourdough toast with greengage jam sounds like a winner to me.
I can’ t remember ever having such a fantastic crop as this year. I love them, your name looks beautiful.
Thanks for that. We lost two trees last year to age and so we are down on numbers of gages, but they haven’t split this year (v. unusual) and they are certainly delicious.
Sorry, I mean jam. This predictive text drives me nuts.
Who needs words with such lovely photos of Greengage Jam? My mouth is watering and we only have strawberry jam!
Thanks!
Oh, I love all kinds of plum jam! Greengages, sure, but also damsons.
Damson jam is certainly delicious, especially in chocolate cake. It’s got a great fruity taste. Greengage jam is much more mellow and honey like …. better on toast I think. Whereas our Victoria plums never make it to the pot !
What a delicious post, just the colour is mouth-watering. I love damsons, alas, the only stone fruit to do really well around here are the small purple Blaisdon plums, some years the boughs are so overladen they break! I wonder why they haven’t split this year?
Thanks. Our damsons aren’t quite ready yet, but they are next in line. Sorry to hear your lack of stone fruit, because I can’t imagine being without them. Do Blaison plums make good jam or gin?
They’re a bit watery for jam, I’m told they make good wine!
Even better!