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Plumbrillo

Jane's British version of the Spanish quince paste membrillo, traditionally served with Manchego cheese

  • Prep: 30 mins
    Cook: 1 hrs 10 mins
  • About 7 x 100ml pots
  • More effort
  • About 7 x 100ml pots
  • More effort
  • Calories 56
  • Carbohydrates 15
  • Saturated Fat 0
  • Sugar 15
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 56
  • Carbohydrates 15
  • Saturated Fat 0
  • Sugar 15
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Ingredients

  • 2kg black or red plums
  • 1kg bag jam sugar (with added pectin)

Method

  1. Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.

  2. Sieve the fruit and juice through a nylon sieve back into the pan – make sure you get every bit of pulp out of the mix that you can.

  3. Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn’t catch – it’s ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.

  4. Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.

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