Reines-claudes

I love the golden green colour of greengages, which have just come into season here. It reminds me of the colour of the best olive oil. I made four jars of greengage jam, and used the rest to make a delicious crumble. I've also made no fewer than 12 jars of red pepper and tomato chutney, which was so good when I made it last year that I decided to make a year's supply. Making such a massive quantity is a slow process though -- it took about six hours to cook, and I finally potted it at 10 pm last night! I've run out of jars now, so no more preserve-making for a while.