October 9, 2015 by dgarnett2013
Plum Jelly: DG
- Juice from batch of poached plums
- 5 sheets of leaf gelatine
- A little white or rosé wine
- Juice of ½ lemon
Make up 500 ml of liquid using whatever plum/ rhubarb juice you have from poached or stewed fruit. Add a squeeze of lemon and a splash of wine (or water) to make 500ml of liquid.
Cut the gelatine leaves into a few pieces and place in a heatproof bowl.
Add a few tablespoons of the juice mixture so that the gelatine is just covered.
Let the gelatine soften for 10 mins whilst you bring a small pan of water to a simmer, then place the bowl of softened gelatine over the simmering water and stir from time to time until totally melted.
Pour the remainder of the juice mixture over the melted gelatine and stir to combine.
Finally, pour the mixture through a sieve into a jug, then carefully fill your mould. Refrigerate until set.
Made the day we started putting raised beds in the allotment with Ed.