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Mulled wine jelly sweets
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Total Time:
1 hour 20 minutes
Ingredients:
  • vegetable oil for greasing
  • 600 g apples
  • 300 g pears
  • 500 ml red wine
  • 200 ml orange juice
  • 1 lemon
  • 2 cinnamon sticks
  • 1 tablespoon ground nutmeg
  • 1 tablespoon cloves
  • 2 star anise
  • 700 g golden granulated sugar plus extra for dusting
  • 40 ml liquid pectin
  • 200 g white caster sugar for dusting
Instructions:
  • Prepare a 20cm x 25cm baking tin by lightly greasing it and lining it with clingfilm, ensuring some excess hangs over the sides. Peel, core, and roughly chop the apples and pears. In a medium-sized heavy-based saucepan, combine the chopped fruits, wine, orange juice, juice from ½ lemon, and spices. Cook over high heat for about 30 minutes until the fruit breaks down and the liquid reduces, forming a dark red purée. Strain the mixture through a fine sieve to remove any pulp. Pour the liquid back into the saucepan, add granulated sugar, and cook over low heat until the sugar dissolves completely. Use a sugar thermometer to cook the mixture until it reaches 107ºC, stirring constantly. Then stir in the remaining lemon juice and pectin and continue cooking until it reaches 115ºC. Test the mixture by dropping a small amount into cold water - it's ready when it forms a ball. Pour the mixture into the prepared tin and let it cool. Cover with clingfilm and leave to set at room temperature for at least 12 hours. Once set, cut the jelly into 2cm squares, coat them in caster sugar, and chill in the fridge until ready to serve.

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