Persian-style rose-scented plum jelly

Persian-style rose-scented plum jelly

By
From
Arabesque
Photographer
William Meppem

We used to have a relentlessly productive plum tree in our garden and created this gorgeous jewel-like jam in desperation one summer, when faced with the annual glut of fruit. Plums are high in pectin, and this jelly practically makes itself. It is good on fresh white bread with lots of butter, but we like it particularly on nutty whole-wheat or even savoury rye toast.

Ingredients

Quantity Ingredient
2.5kg plums
50ml rosewater
sugar

Method

  1. Place the plums in a large heavy-based pan and boil for about 10 minutes until they are soft and pulpy and have released a lot of juice.
  2. Strain them overnight through a jelly-cloth (a piece of muslin or cheesecloth, or even an ordinary kitchen cloth like a Chux will do just as well). Do not force them through as this will make the jelly cloudy, but allow them to drip through naturally. The amount of juice yielded will vary, depending on the fruit, but you should have about 2 litres.
  3. Pour the juice into the pan and for every 600 ml add 500 g sugar. Stir well over a low heat until the sugar has completely dissolved, then bring to the boil.
  4. Boil for 20–25 minutes, until the jelly reaches the setting point. To test, spoon a small amount onto a cold plate and place it in the refrigerator to cool. The jelly is at setting point if it forms a skin which wrinkles when you push your finger through. When it reaches the setting point, remove the pan from the heat and skim the froth from the surface.
  5. Stir in the rosewater and then carefully ladle the jam into sterilised jars and seal with preserving wax.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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