Plumbrillo
Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard
- Prep:30 mins
Cook:1 hrs 10 mins
- More effort
Nutrition per serving
- kcal 56
- fat 0g
- saturates 0g
- carbs 15g
- sugars 15g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 2kg black or red plums
- 1kg bag jam sugar (with added pectin)
Method
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.
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.
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.
Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.