zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sugar plum jellies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sugar plum jellies

    • Preparation time: 45, plus setting
    • Cooking time: 40 minutes

    Makes: 700g (about 40 jellies)

    Ingredients

    750g red plums, stones removed  and roughly chopped

    500g caster or granulated sugar,  plus extra for dusting

    Juice of 2 lemons

    150ml Certo liquid pectin

    Method

    1. Dampen a 17-18cm square cake tin or shallow baking tin and line with clingfilm. Put the plums in a large, heavy-based saucepan with 5 tbsp water. Cover and cook gently for about 15-20 minutes until the plums have softened. Stir frequently to stop them sticking.

    2. Transfer to a food processor or blender and whizz to a smooth purée. Return to the rinsed-out pan and add the sugar and lemon juice. Heat gently until the sugar dissolves. Bring to the boil and cook, stirring very frequently, for 15-25 minutes until the mixture has thickened and looks as though it won’t thicken much more without caramelising.

    3. Stir in the liquid pectin and boil for a further 10 minutes, again stirring constantly.

    4. Carefully pour the mixture into the prepared tin, spreading the jelly into the corners. Leave to cool for 4-5 hours or overnight until very firmly set, transferring into the fridge when cool enough.

    5. Sprinkle plenty of caster sugar on a large plate. Lift the jelly out of the tin onto a sheet of baking parchment. Cut into 2cm strips with a large knife (you might need to wash and dry the knife after a few cuts if it starts to stick). Cut across in the opposite direction to make small rectangular cubes. Coat in the sugar and serve.

    Your recipe note

    Edit your recipe note

    Cook’s tip: Prepare to the end of step 4, then store in the fridge in an airtight container, covered, for 2-3 days. Return to room temperature before dusting with sugar and serving.

    Comments

    Average user rating

    1 stars

    Glossary