Preparation

1

Step 1

Wash, halve and stone the greengage. Mix with sugar and lemon juice in a bowl and let sit for about 1 hour.

2

Step 2

Cut the vanilla pod lengthways. Scrape out the pulp and set aside.

3

Step 3

Bring the mixture to the boil and let it simmer for about 2 minutes while stirring. Skim off the foam with a slotted spoon.

4

Step 4

Pour the fruit mixture into a sieve, collecting the syrup. Put this back into the pot with the vanilla pod and pulp.

5

Step 5

Bring to the boil again while stirring and cook for 5 minutes.

6

Step 6

Rinse the lemon balm and shake dry. Now add the greengage and lemon balm, bring to the boil again and let it simmer for 3 minutes. Remove vanilla pod and lemon balm.

7

Step 7

Now spoon the jam into prepared jars and seal with a preserving ring, glass lid and preserving clips.

8

Step 8

For a longer shelf life, heat in a 90°C water bath for 30 minutes to preserve.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 600.0 g Renekloden
  • 250.0 g Sugar
  • 3.0 tbsp Lemon juice
  • 1.0 Vanilla pod
  • 5.0 springs Lemon balm