Mulled Wine Jelly Sweets

Mulled wine jelly sweets

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.


nutrition per serving

217.7

Calories


0.3g

Fat


0.2g

Saturates


53.1g

Sugars


0g

Salt


0.3g

Protein


53.1g

Carbs


2g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Emily Ezekiel

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

  1. Lightly grease a 20cm x 25cm baking tin and line with clingfilm, leaving some excess to come over the sides.
  2. 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.
  3. 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.
  4. Push the mixture through a fine sieve, discarding any pulp.
  5. 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.
  6. Pop the sugar thermometer in the saucepan and let the mixture slowly cook for about 15 minutes until the mixture reaches 107ºC, stirring often.
  7. Add the rest of the lemon juice along with the pectin and bring it up to 115ºC.
  8. 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.
  9. Pour into your prepared tin and set aside to cool.
  10. Once cooled, cover the top of the mixture with clingfilm and leave to set at room temperature for at least 12 hours, or overnight.
  11. Pour the caster sugar onto a tray.
  12. Using a hot or lightly greased knife, cut the set jelly into 2cm squares.
  13. 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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