Plumbrillo

Plumbrillo

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(9 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

More effort

About 7 x 100ml pots
Jane's British version of the Spanish quince paste membrillo, traditionally served with Manchego cheese

Nutrition and extra info

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

Nutrition: per serving

  • kcal56
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 2kg black or red plum
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1kg bag jam sugar (with added pectin)
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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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Comments (21)

spearson's picture

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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Questions (2)

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