Ingredients:
- 500g dark plum flesh, skin on, stones cut out, chopped
- 250ml red wine
- 500g granulated sugar, plus extra
- ½ tsp each ground cinnamon and nutmeg
- Pinch ground cloves (optional)
- 50ml of lemon juice, about 1 small lemon
- 125ml liquid pectin
Put the plums and wine in a blender and purée until smooth but with flecks of peel visible. Tip into a saucepan with the sugar, spices and lemon juice, and bring to a boil. Skim off any froth that comes to the top, and then boil for approx 25 minutes, stirring often with until it hits 105C.
Remove from the heat, stir in the pectin, return to a boil and cook for 10 minutes, stirring constantly, until it reaches 106C. Pour into the tin and leave to cool for three to four hours.
Cut the jelly into cubes, roll in sugar and place on a baking tray lined with nonstick paper. Turn the oven to its lowest setting (40-50oC), leave the door ajar and dry them out for an hour and a half to two hours (alternatively, the jellies will dry if left at room temperature for a few days).
Remove, roll carefully in extra sugar and leave to cool.
Enjoy with cheese after dinner or with dark chocolate!
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