Prep 10 mins
Cook 35 mins
This is a very firm jelly with a concentrated fruit taste. It can be sliced or spread or cubed whatever. Children eat it like sweets (candies). Really very nice. It is a very old English recipe: to my family knowledge it goes back to about 1900.
- If you have loads of plums, just stick to the proportions above.
- Wash the plums and slit them.
- Put in heavy pan with the water.
- Simmer very gently till tender.
- Remove stones and sieve- save time- liquidise.
- Put in pan with sugar.
- Stir continuously till the sugar is completely dissolved, then boil fast till setting point is reached.
- Careful here, I strongly recommend using a jam thermometer at this last step.
- I like mine sliced, so pot it in small rectangular dishes.
- It'a fine for people who dislike seeds in their preserves.