Sugar Plum, Apple & Mangelwurzel Jelly

A little autumn sunshine in a jar, with an unexpected Somerset twist ...

Sometimes the best kitchen experiments start with an ingredient that makes you stop and wonder what on earth you're going to do with it ... Enter the mangelwurzel.

Traditionally grown as a fodder crop, this rather magnificent root vegetable has been keeping me busy in the kitchen, finding its way into everything from brownies and truffles to savoury bakes and, now, a rather lovely little preserve. This time, I've teamed it up with sugar plums and apple to make a beautifully coloured Sugar Plum, Apple & Mangelwurzel Jelly.

The sugar plums bring their deep, fruity sweetness, the apple provides natural pectin to help the jelly set, and the mangelwurzel adds our unexpected Somerset ingredient. The result? A jewel like ruby jelly that looks rather special and is just as happy alongside a cheeseboard as it is served with a good pork terrine.

Sugar Plum, Apple & Mangelwurzel Jelly - The Recipe

Ingredients

For the fruit extraction

• 400g sugar plums

• 300g cooking apples

• 150g mangelwurzel

• 750ml water

• 1 tbsp lemon juice

  
  

For the jelly

Depending on the amount of strained juice you get, use a ratio of 75g sugar per 100ml strained juice.

• I got roughly 500ml strained fruit juice

• And used 375g caster sugar

  
  

Method

1. Prepare the fruit

Stone and roughly chop the sugar plums.

Wash and chop the apples, keeping the skins and cores as these contain natural pectin.

Peel the mangelwurzel and cut into small cubes.

2. Cook the fruit

Place the plums, apples and mangelwurzel into a large saucepan with the water and lemon juice.

Bring to a gentle simmer and cook for approximately 40–50 minutes, until everything is thoroughly softened and breaking down.

Give the fruit a gentle mash towards the end to help release the juices, but don't worry about making a purée.

3. Strain

Pour the mixture into a jelly bag suspended over a large bowl and leave to strain overnight.

Resist the temptation to squeeze the bag. We want a beautifully clear jelly, and squeezing can introduce cloudy sediment.

Once strained, measure your liquid.

4. Make the jelly

For every 500ml of strained juice, use 375g granulated sugar (or 75g sugar per 100ml strained juice)

Pour the juice into a clean preserving pan and add the sugar.

Heat gently, stirring until the sugar has completely dissolved.

Bring to a rolling boil and cook until setting point is reached, approximately 104–105°C, if using a thermometer. I prefer the chilled saucer: teat Start testing for a set after about 5 minutes of boiling ... Place a small amount of jelly onto the cold saucer that has been placed in a freezer, leave briefly and push gently with your finger. If the surface wrinkles, you've reached setting point.

5. Jar and store

Remove from the heat and skim away any scum from the surface.

Pour into warm, sterilised jars, seal and allow to cool.

Label, date and store in a cool, dark place. Refrigerate once opened.

Jo's Kitchen Notes

Why the apple?

Sugar plums are delicious, but they aren't particularly rich in pectin. Adding cooking apples, including their skins and cores, helps us achieve a natural set without relying on added setting agents.

Why mangelwurzel?

Well, why not? Its gentle sweetness makes it an interesting addition to fruit preserves, and it's a lovely way to bring an often-overlooked traditional vegetable into the modern kitchen.

What does it taste like?

The plum is the leading flavour, with the apple providing a little balance. The mangelwurzel is more of a supporting character, adding another layer of interest without taking over.

How to serve it

Try it with mature Somerset cheddar, a pork terrine, roast pork or a cheeseboard. It would also make a rather lovely addition to a Christmas hamper.

And if you're anything like me, you'll find yourself opening the fridge just to have another little taste!