Persian-style rose-scented plum jelly

Persian-style rose-scented plum jelly

By
From
New Middle Eastern Food
Makes
3 kg
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 2.5 kg 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 clean 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. 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.
  3. 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. Stir in 50 ml rosewater and then carefully ladle the jelly into sterilised jars. Seal while hot and store in a cool place. Keeps for up to 12 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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