Plum and Port Jelly recipe
Now that plums and damsons are at their best make a batch of this ready for Christmas. Adding port gives a real taste of luxury - it's delicious with goose, duck, lamb and certainly with vanilla ice cream!
Makes: about 1.3kg
Prep time: overnight
Cook time: 1hour 40 min
- Ingredients
-
2.7kg plums, halved and stoned
Juice of 2 lemons
1.4kg granulated sugar
150ml port - Method
-
1. Place the plums in a large pan with 600ml water. Bring to the boil, cover and simmer for about 1hour, until the fruit is very soft.
2. Ladle into a jelly bag which is supported and tied over a large bowl and leave it to strain, untouched, overnight. Be sure the bag doesn't touch the bowl.
3. Measure out the strained liquid. For every 600ml add 450g of sugar. Stir in the lemon juice and port and heat gently, stirring until the sugar has dissolved.
4. Bring to the boil and occasionally remove the scum with a large spoon. Bubble gently until the jelly reaches setting point. To test, spoon a little on to a chilled saucer and leave to cool slightly. If the jam wrinkles when you push your finger through, it's ready.
5. Remove any final scum and ladle into prepared and sterilised jars. Seal and leave to cool. Label, then store in a cool dark place for up to 6 months.
Food Features rating: Hedgerow Harvesting.
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