Sugar Plum Fairy Jelly
Inspired by the Christmas classic The Nutcracker, this preserve is a softly set blend of plums, raspberries, Prosecco and sweet spices in a sparkly spread. Check the glitter you are using isn’t soluble, otherwise it may dissolve and disappear!
Hands-on time 25min, plus overnight straining and cooling. Cooking time about 45min. Makes 4 x 250ml jars
● 1kg red plums, destoned and chopped
● 400g raspberries Juice
● 1 lemon, strained
● 600-900g preserving sugar (see step 3)
● 10 cardamom pods
● 2 vanilla pods, split lengthways
● 200ml Prosecco Edible glitter, to sprinkle, optional
YOU WILL ALSO NEED
● A large piece of muslin (available from Ocado, Lakeland and Amazon) Kitchen string
● A jam thermometer
1 Mix the plums, raspberries and 200ml water in a pan, cover with a lid and heat gently until the fruit is collapsing; about 20min. Mash thoroughly with a potato masher or the back of a spoon.
2 Line a colander/sieve with a large piece of muslin. Sit colander/sieve over a large bowl. Pour the mashed fruit into the muslin. Gather up the corners of the muslin, tie firmly about the fruit with string and suspend (above the colander/sieve and bowl, see GH Tip, right) and leave it to drip through overnight. Don’t squeeze the fruit, or your jelly will be cloudy.
3 Pour the strained juices into a measuring jug with the lemon juice and note the volume. Calculate how much sugar you need, allowing 450g sugar for every 600ml liquid.
4 Using a pestle and mortar, bash the cardamom pods to break the husks. Pick out the seeds and discard the husks. Grind the seeds until very fine. Mix the juices, sugar, ground cardamom, vanilla pods and Prosecco in a large, wide pan and heat gently, stirring to dissolve.
5 Turn up heat to medium-high, insert a jam thermometer and boil, stirring occasionally, until the jam reaches setting point (105°C). Keep an eye on it; the Prosecco will make it bubble vigorously. Remove from the heat and pick out the vanilla pods with a fork. Gently stir in the glitter (if using). Divide between jars, seal and cool completely.
PER 1TBSP 55cals, <1g protein, 0g fat (0g saturates), 13g carbs (13g total sugars), <1g fibre
TO STORE Store in a cool, dry place for up to 3 months. Chill after opening.