SUGAR PLUM FAIRY JELLY

This softly set preserve is a heady blend of fruit, Prosecco and spices. You can even make it sparkly if you like!

MAKES 4 x 250ml jars ✳ PREP 25min, plus overnight straining and cooling ✳ COOK about 45min

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 (check the label to make sure it’s not soluble), to sprinkle, optional YOU WILL ALSO NEED

A large piece of muslin Kitchen string

A jam thermometer

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.

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 Cook’s Tip, right) and leave it to drip through overnight. Don’t squeeze the fruit, or your jelly will be cloudy.

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.

Using a pestle and mortar, bash the cardamom pods, discarding the husks and picking out the seeds. 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 the sugar.

Turn up heat to medium-high, insert a jam thermometer and boil, stirring occasionally, until the jam reaches setting point (105°C). Be sure to 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 edible glitter, if using. Divide between sterilised* jars, seal and cool completely.