P: 03 375 4800
F: 03 355 9521
3 Deans Ave, Riccarton, Christchurch
Mulled Wine Jelly Sweets
Cooks In 1 hour 20 minutes plus setting overnight
Difficulty - Not too tricky
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.
Nutrition per serving
*Of an adult's reference intake