Rose-scented plum jelly

Rose-scented plum jelly

By
From
Saraban
Makes
3 litres
Photographer
Mark Roper

This recipe appeared in our first book, Arabesque, and it is still one of our favourites. Plums are high in pectin, so this is a great jam for first-time jelly-makers.

It is hard to give exact quantities of the yield with jelly recipes, as the amount varies depending on the juice produced from the fruit. As a general rule of thumb, each kilo of sugar will make around 1.5 litres of jelly.

Ingredients

Quantity Ingredient
2.5kg plums
sugar
50ml rosewater

Method

  1. Put the plums into a large, heavy-based saucepan and cook over a medium heat for 10 minutes until they are soft and pulpy and have released a lot of juice.
  2. Strain the plums overnight through a jelly-cloth, a piece of muslin or even a clean Chux. Allow it to drip through naturally; don’t be tempted to press the fruit as doing so will make the jelly cloudy. The amount of juice collected will vary, but this should yield around 2 litres.
  3. Pour the juice into a large, heavy-based saucepan or preserving pan and for every 600 ml of juice add 500 g sugar. Stir over a low heat until the sugar has dissolved, then bring to a boil.
  4. Boil for 20–25 minutes, or until the jelly reaches the setting point. To test, spoon a small amount onto a cold plate and refrigerate for a few minutes. The jelly is at setting point if it forms a skin that wrinkles when you push your finger through it.
  5. Remove the pan from the heat and skim away any froth from the surface. Stir in the rosewater and allow to cool for a few minutes. Ladle into sterilised jars and seal while still hot. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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