Cherry Plum Jellies - Vigo Presses Ltd
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Cherry Plum Jellies

Caroline Pakenham, author of Making Jellied Preserves, is writing a new book on moulded jellies (which we look forward to seeing in print) and has given us a sneak-preview of one of the recipes in the book. She very kindly allowed us to add it our recipe collection. Caroline has got very attached to our Mehu Liisa Fruit & Vegetable Steamer and uses it to make all her fruit jellies because it saves her so much time.



  • 2lbs/900gms cherry plums
  • Water to cover and cook
  • 8 leaves of gelatine or 2oz/50gms powdered gelatine
  • 2oz/50gm sugar to taste


  1. Place half the cherry plums in the Mehu Liisa & Vegetable Steamer, allowing the water in the base pan to boil for about 1/2 hour to juice the fruit.
  2. Put the sugar and about 1/4pint/150ml of water into a saucepan on a low heat and stir to melt.
  3. Bring to boil for about 5 minutes.
  4. Remove from heat and add the sugar syrup to the juice and measure. You need about 2 pints/120ml. Top with water if necessary.
  5. Melt the gelatine in about 3 tablespoons of water, stirring over a gentle heat until completely melted.
  6. Add to the juice and stir in well.
  7. Stone the rest of the plums and place into the mould of your choice.
  8. Pour the juice over the fruit to the very top and place in a refrigerator to set.
  9. To turn out place the mould gently into a bowl of hot water, taking care not to let the water come over the edge; just for a couple of minutes, depending on the thickness of the mould. Put a plate over the top and turn upside down with a gentle shake.

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