Plum Fruit Jellies - MAGIMIX LE DUO Instructions For Use And Recipes

JAMS AND FRUIT JELLIES

Plum fruit jellies

Makes approx. 60 fruit
jellies
600 g plums
1
/ lemon
2
700 g sugar
25 g commercial pectin
76
• Preparation : 15 min
• Cooking : approx. 45 min
• Drying : 24 hours
Wash the plums and poach in simmering water.
Drain and remove the stones. Process the plums in
the coulis maker, then add a dash of lemon juice.
In a bowl, mix the pectin with 75 g sugar. Sprinkle
this onto the coulis, stirring gently with a wooden
spoon.
Pour the resulting coulis into a high-sided saucepan
and add 300 g sugar. Bring to the boil, stirring
constantly, add 300 g sugar and heat until it
reaches a temperature of 110 °C.
Immediately pour a layer approx. 1 cm thick over the
base of a flat-bottomed tin. Allow to set for 24 hours,
then cut into 3-cm squares, roll in granulated sugar,
remove the excess sugar and store in an airtight
tin.
Commercial pectin (extracted from apples) is freely
available, often sold in sachets. You will find it
next to the sugar at your local grocer's. Use a
jam-making thermometer to check the cooking
temperature.