FEB 21- Highway DBN

PLUM JELLY SWEETS
by Jenny Morris
Makes: 24 to 30 (depending on the
size of the mold)
You’ll need: Plums 15, halved and
stoned; Water ½ cup; Castor sugar ½
cup; 6 tablespoons of Gelatine powder;
silicone mould of your choice; non-stick
cooking spray
To make: Place the plums in a small
saucepan with the water and simmer
until soft. Place in a blender and
process until smooth. Strain the liquid
through a sieve and return to the
pot (alternatively, if you have a juicer,
simply juice the fruit and place in the
saucepan). Add the castor sugar and
dissolve over low heat. Sponge the
gelatin in a little water, according to the
package instructions. Once sponged,
place the gelatin in the warm plum
liquid and stir to dissolve. Lightly spray
your mold with the non-stick spray and
place on a baking tray. Carefully pour
the liquid into the mold – using a jug –
and place in the fridge for an hour and a
half, or until set. Pop out and enjoy! *you
can also toss them in some granulated
white sugar to create an extra texture
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