Recipes: Plumbrillo

Jane's British version of the Spanish quince paste membrillo, traditionally served with Manchego cheese

ingredients

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

  

  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.
  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.
  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.
  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.

  NUTRITION PER SERVING:

  56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g 

  
  
  source:bbcgoodfood.com