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    Plum & apple jellies

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    Plum & apple jellies

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

    Serves: 6


    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.

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