Plum Jelly

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I love to combine this jelly with some fresh local goat cheese here from Tenerife or with traditional scones and clotted cream...

 Ingredients (makes 7-8 jars á 200ml):
  • 1250 ml plum juice
  • 650 g brown sugar
  • 25 – 30 g of apple pectin
  • approx. 15 g of lemon peel (peel from two small lemons)

Mix the lemon peel with the apple pectin and 100 g of brown sugar in a jar and shake well to combine.

Bring the juice to boil together with the rest of the sugar. Stir in the pectin sugar mixture, constantly stirring to make sure the pectin dissolves completely. Cook for at least 5 more minutes. Put a spoon in the freezer for 10 minutes, put a bit of the jelly on the spoon to check, if the jelly sets. It should be wrinkly, if you touch it with your finger. If not, add some more pectine and keep cooking for another 5 minutes. Fill into jars and seal.




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