Preparation

1

Step 1

Wash and halve the greengages and remove the stones. Cook in a saucepan with sugar and water until soft. Then puree and season with cinnamon.

2

Step 2

Now pour the puree into prepared jars and close with a preserving ring, glass lid and preserving clips.

3

Step 3

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

For the recipe, you'll need:

Ingredients

Portions

3

Food

  • 500.0 g Greengage plums
  • 100.0 g Sugar
  • 100.0 ml Water
  • 1.0 Pinch Cinnamon