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Sugar plum jellies
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Makes: 700g (about 40 jellies)
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
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.
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.
Typical values per serving: