Plumbrillo
- Jane Hornby
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About 7 x 100ml pots
More effort
Prep: 30 mins
Cook: 1 hr and 10 mins
A star rating of 4.3 out of 5.13 ratingsRate
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Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Manchego cheese triangles with quince preserve
A star rating of 2.5 out of 5.2 ratings
Cheeseboard sticks
A star rating of 5 out of 5.2 ratings
Cheese twists
A star rating of 4 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2kg black or red plum
-
1kg bag jam sugar
(with added pectin)
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Nutrition: per serving
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kcal56
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fat0g
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saturates0g
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carbs15g
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sugars15g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, October 2008
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A star rating of 4.3 out of 5.13 ratings
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