This clementine jelly recipe from Robert Thompson provides the perfect finish to a dinner party, the spices complementing the clementine beautifully and lending the dish a distinct and moreish warmth.
Mix the caster sugar with 10g of pectin and stir it into the purée. Add the granulated sugar and glucose. Add the remaining pectin and boil for 4 minutes
50g of caster sugar
25g of pectin jaune
550g of granulated sugar
225ml of glucose syrup
3
Remove from the heat, add the citric acid, stir until dissolved then pour into a medium sized tin lined with silicone paper
6ml of citric acid
4
Cool and leave to set. Do not refrigerate
5
Make the spiced sugar in a spice blender; blend the spices until very fine. Mix with the granulated sugar
