Jamie Magazine
By Emily Ezekiel
Mulled wine jelly sweets
1 hr 20 mins plus setting overnight
Not Too Tricky
makes 20
About the recipe
A little grown up treat, these are fantastic with your Christmas cheeseboard, especially when paired with a strong cheddar. You can use up any apples and pears that might be on their way out. The recipe requires a lot of stirring, and you'll need a sugar thermometer, but the result is oh-so worth it.
Recipe From
Ingredients
vegetable oil, for greasing
600g apples
300g pears
500ml red wine
200ml orange juice
1 lemon
2 cinnamon sticks
1 tablespoon ground nutmeg
1 tablespoon cloves
2 star anise
700g golden granulated sugar, plus extra for dusting
40ml liquid pectin
200g white caster sugar, for dusting
Method
- Lightly grease a 20cm x 25cm baking tin and line with clingfilm, leaving some excess to come over the sides.
- Peel, core and roughly chop the apples and pears, then place in a medium-sized heavy-based saucepan with the wine, orange juice, the juice from ½ the lemon and the spices.
- Cook over a high heat for 30 minutes, or until the fruit has broken down, the liquid has evaporated and you’re left with a dark red purée.
- Push the mixture through a fine sieve, discarding any pulp.
- Pour the liquid back into the saucepan, add the granulated sugar and cook over a low heat until the sugar has completely dissolved, stirring frequently.
- Pop the sugar thermometer in the saucepan and let the mixture slowly cook for about 15 minutes until the mixture reaches 107ºC, stirring often.
- Add the rest of the lemon juice along with the pectin and bring it up to 115ºC.
- You can check if your mixture is done by dropping ½ teaspoon of it into some cold water; if it forms a ball, it’s ready; if not, give it a few more minutes.
- Pour into your prepared tin and set aside to cool.
- Once cooled, cover the top of the mixture with clingfilm and leave to set at room temperature for at least 12 hours, or overnight.
- Pour the caster sugar onto a tray.
- Using a hot or lightly greased knife, cut the set jelly into 2cm squares.
- Roll the jellies in the sugar and place them in the fridge until you’re ready to bag or box them up.
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