Jamie Oliver Greengage Jam Recipe

The Jamie Oliver Greengage Jam Recipe is a charmingly simple way to bottle up the essence of summer. With its rich, sweet-tart flavor and silky texture, this jam is a beautiful celebration of seasonal fruit. I made this on a whim one afternoon when I found a batch of ripe greengages at the market, and wow—what a joy! It’s sweet, citrusy, and has a soft, spreadable consistency that’s just divine on hot toast.
(inspired by Jamie Oliver)

Ingredients Needed

• 800g greengages (or green plums, about 1.75 lbs)
• 1 lemon
• 600g white granulated sugar (or caster sugar, about 3 cups)
• 200ml water (about 7 fl oz)

How To Make Jamie Oliver Greengage Jam

Prep the Tools:

Start by popping two small saucers in the freezer. You’ll need them later to test if your jam has reached the perfect setting point.

Simmer the Fruit:

Place the greengages in a large saucepan with the water. Use a peeler to remove 3 or 4 strips of lemon zest and add those in too. Bring everything to a gentle simmer and let it bubble away for about 15 minutes. Stir every so often to make sure nothing sticks. As the fruit softens, you’ll notice the stones rising to the top—scoop them out as they appear. A little tip: count your greengages before cooking so you can make sure all stones are removed.

Sweeten the Mix:

Once all the stones and lemon zest are out, add the sugar and squeeze in the juice of half a lemon. Stir the mixture until all the sugar is completely dissolved.

Bring to a Boil:

Now crank up the heat and bring the jam to a rolling boil. Stir often and let it cook for about 10 minutes. After that, grab one of your frozen saucers and drop on a spoonful of jam. Let it sit for a minute, then push it with your finger—if it wrinkles, you’re done! If not, boil for another couple of minutes and test again. A thermometer reading of 105°C (220°F) also means it’s ready.

Jar It Up:

Let the jam cool slightly, then pour it into sterilized jars. To sterilize, wash the jars in hot soapy water, rinse well, and dry in an oven at 180°C/160°C fan (350°F/320°F fan) for 5 minutes. Seal them up and let them cool completely before storing.

Why I Love This Recipe

I made this jam on a late summer weekend, and the smell of greengages simmering in my kitchen was like pure sunshine. It’s such a feel-good recipe—easy, nostalgic, and surprisingly therapeutic. We served it with croissants the next morning and even stirred a spoonful into yogurt. Honestly, I could eat it straight from the jar!

Recipe Tips

• Use Ripe Greengages: The riper, the better—they’re sweeter and easier to stone.
• Customize the Sweetness: Taste your fruit and adjust sugar accordingly.
• No Pectin Needed: Greengages have natural pectin, especially with lemon.
• Keep Stirring: Jam can burn fast—don’t walk away!
• Label Your Jars: Add the date so you know how long they’ve been stored.

How To Store This Jamie Oliver Greengage Jam Recipe

At Room Temperature

Store sealed jars in a cool, dark cupboard for up to 6 months.

In the Fridge

Once opened, keep your jar in the fridge and use within 3 weeks.

In the Freezer

You can freeze the jam (in freezer-safe jars) for up to 6 months. Defrost in the fridge overnight before using.

Nutrition Facts (per serving)

• Calories: 37 kcal
• Carbs: 9g
• Protein: 0.1g
• Fat: 0g
• Sugar: 9g
• Fibre: 0.3g
• Sodium: 0g

Let’s Answer a Few Questions!

What is greengage jam made of?
Greengage jam is made from greengages (a type of green plum), sugar, lemon juice, and water. That’s it!

Do I need a thermometer to make this?
Nope! The cold saucer test works perfectly to check if your jam has set.

Can I double this recipe?
Totally—but use a large pot and give it extra boiling time to ensure a good set.

Is it normal for the jam to be runny at first?
Yes! It thickens more as it cools, so don’t worry if it seems a bit loose right after boiling.

Can I use frozen greengages?
Yes, just defrost them first and drain off any excess water before cooking.

Try More Recipes:

• Jamie Oliver Rhubarb And Ginger Jam
• Jamie Oliver Fig Jam Recipe
• Jamie Oliver Plum Jam Recipe