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Greengage Jam

Select sound ripe greengages, split them down the sides and remove the stones; put the fruit in a preserving-pan with a little water, stew them until quite tender, then rub the fruit through a sieve, put the pulp in the preserving-pan again, and for every six pounds of fruit, put in four and a half pounds of sugar. Stir with a wooden spoon and boil very fast, skimming off the scum as it rises. When the jam drops from the spoon like a thick jelly, it is done. Fill jars with it, let it cool, then cover with rounds of writing paper, dipped in brandy, and then with bladder. This jam should be kept in a dry cupboard until wanted.