Best Plumbrillo Recipes

PLUMBRILLO

Plumbrillo image

Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard

Provided by Jane Hornby

Categories Condiment, Snack

Time 1h40m

Yield About 7 x 100ml pots

Number Of Ingredients 2

Ingredients

2kg black or red plum
1kg bag jam sugar (with added pectin)

Steps:

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.
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.
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.
Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.

Nutrition Facts : Calories 56 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar

WILD PLUM JELLY

Wild Plum Jelly image

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! -Ludell Heuser, Mt. Horeb, Wisconsin

Provided by Taste of Home

Time 1h

Yield about 8 half-pints.

Number Of Ingredients 4

Ingredients

5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar

Steps:

In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.