Plumbrillo

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Results 1-20

• SamPearson

  05 November 2008

  SamPearson commented on this recipe

  Help! I can't get jam sugar. Does anyone know how much sugar/pectin I would use? And will it affect cooking time?

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• free range

  21 November 2008

  free range commented on this recipe

  This is an excellent accompaniment to a cheese board. goes well with the cheese lincolnshire poacher.

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• Clare

  08 December 2008

  Clare commented on this recipe

  Made this yesterday. I put it in little plastic containers that come with every storage set that seem too small to use for anything!! Now I can turn straight out onto the cheeseboard as couldnt see how you could get it out of a jar, once its set. Turned out really well and every bit as good as bought membrillo

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• helen

  01 August 2009

  helen commented on this recipe

  great recipe , worked really well and tastes as good as the quince paste any day

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• flubbles1982

  08 August 2009

  flubbles1982 commented on this recipe

  Hmm I think I did something wrong...I have something that resembles plum toffee that I cannot remove from the containers! In my infinite wisdom I thought refrigerating it might help. It didn't, I also snapped a teaspoon in half trying to remove some. I let it simmer and bubble for the time suggested, but this does not resemble a paste...any help?

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• Patricia

  01 September 2009

  Patricia commented on this recipe

  Absolutely delicious. Very easy to make - I have frozen mine. Tastes lovely, especially with goat's cheese

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• kodukanake

  30 September 2009

  kodukanake rated and commented on this recipe

  

  too sweet and too sticky

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• Bo!

  13 August 2010

  Bo! commented on this recipe

  I see someone has frozen theres, does this turn out ok? Also what sort of use by date would be put on this? Thanks.

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• Midge

  06 September 2010

  Midge rated and commented on this recipe

  

  2nd year of making this and is loved by all the family. A great addition to the cheese board and so easy to make.

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• Morticia

  13 September 2010

  Morticia commented on this recipe

  I have a small crop of quince and would like to make membrillo, would I just use the same quantities as the plums?

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• Carolyn

  08 November 2010

  Carolyn rated and commented on this recipe

  

  I made this for the first time last night and while it tastes good, it is not as dense as it seems in the photo - still a bit gooey, but can turn it out of the glass jars - it just doesn't look as clean as I'd like. I think this is because maybe it needed to be cooked longer? Any thoughts? I also canned the American way - meaning boiling in the sealed jars in a pressure canner after the fact to make sure it can be stored longer. Would this have caused the problem? Any comments would be welcome.

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• Ruby Tuesday

  05 January 2011

  Ruby Tuesday rated and commented on this recipe

  

  Absolutey delicious and looks so attractive on a cheeseboard. I made it in small ramekins so that it was easier to turn out. Will make this again and again- and also worth noting is that it makes a particularly good present to take to a dinner party with a big chunk of Manchego to enjoy it with!

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• mark101simpson

  12 July 2011

  mark101simpson commented on this recipe

  Dear SamPearson, You should be able to get jam sugar in Sainsburys, I bought some last week - it'll be hiding in amongst all the other types of sugar so have a good look! Hope that helps.

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• madcatlady

  06 October 2011

  madcatlady rated and commented on this recipe

  

  I gave this as gifts to my family when first published and have been asked to make it again Great recipe and plumbs are easier to find than quince

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• eva

  13 November 2011

  eva commented on this recipe

  I also can't get pectin sugar. In England or Germany it's easy, but I'm in Northern Cyprus at the moment with my quinces and plums. Any ideas anybody??

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• Caroline

  08 August 2012

  Caroline commented on this recipe

  For pectin: cook the plums with the stones, and also break open a few stones (about a dozen). They will release extra pectin and they won't pass through the sieve! It also makes the whole exercise a lot easier as you don't have to stone the plums.

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• Sally Healy

  09 December 2012

  Sally Healy rated and commented on this recipe

  

  Wanted to report that I didnt bother with jam sugar but cooked with the stones in as suggested above - thank you Caroline! Worked well - it's more of a well set paste than a sliceable jelly as suggested by the picture but it's just as good for that. On the flavour itself, we liked it a lot but felt that without the sharpness of quince you get in a classic membrillo it lacked something - might try a touch of spice or chilli next time.

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• Laura4363

  22 December 2012

  Laura4363 commented on this recipe

  Halved the amounts, used the plum stones instead of jam sugar as suggested above, and got a lovely looking jelly that set really well - the only problem is it tastes like cough linctus! Which I happen to quite like, but it's supposed to be a gift, and I don't think my friends would appreciate cough linctus jelly! I have no idea where I went wrong, can anyone enlighten me???

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• Paste Junkie

  02 March 2013

  Paste Junkie commented on this recipe

  I have made this twice now and it's devine! Both times made using normal caster sugar. The first time i used plums that were still quite new season.. resulted in a lighter less sweet flavoured paste which was fabulous. The second I made with much older plums this batch took much longer than the recipe suggested probably due to the higher water content of the plums but again magic the result being a much richer, darker full flavoured paste.. Thanks for the recipe. Am now attempting same recipe with my figs. I'll keep you posted :)

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• Barn

  19 March 2013

  Barn rated and commented on this recipe

  

  Great recipe. As I live in Spain and fruit is only available in season I have used apricots that I had in the freezer for the second batch that I made, the finished item just as good the plum.

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Ingredients

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

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Difficulty and servings

about 7 x 100ml pots

Preparation and cooking times

Prep 30 mins

Cook 1 hr 10 mins

Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free

Ingredients

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

PER SERVING

56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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