Plum & apple jellies


750g plums
2 medium Bramley apples, about 450g
200g caster sugar
½ tsp freshly grated nutmeg
5 sheets Costa Leaf Gelatine
Clotted cream and sliced plum, to serve


1. Roughly chop the plums and apples and place in a large saucepan (there’s no need to peel, core or stone the fruits as they’ll be strained after cooking). Add the sugar, nutmeg and 150ml water, then cover with a lid and cook gently for 15 -20 minutes until the fruits are very soft and pulpy.

2. Once the fruits have almost cooked, immerse the gelatine in a bowl of cold water to soften.

3. Strain the fruit pulp through a fine sieve into a large bowl, pressing the mixture with the back of a spoon to extract as much pulp as possible. Lift the softened gelatine from the water and lower into the hot fruit purée. Stir for a few seconds until dissolved, then leave to cool.

4. Pour into 6 serving glasses and chill for at least 3 hours until softly set. Serve, topped with a spoonful of clotted cream and a little thinly sliced plum.

  • Preparation time: 20 minutes plus chilling
  • Cooking time: 15 minutes to 20 minutes
  • Total time: 40 minutes 40 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,490kJ
Fat 14.5g
Saturated Fat 8.9g
Carbohydrate 53.5g
Sugars 53.5g
Protein 2.6g
Salt 0.1g
Fibre 3.2g

(including spoonful of cream)

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4 stars

Average user rating Based on 28 ratings

This recipe was first published in Tue Aug 19 15:43:00 BST 2014.