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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.
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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
Robert Thompson's cooking is full of character and classical skill.
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Clementine jelly with clove, star anise and cinnamon
Comments ()
Clementine jelly with clove, star anise and cinnamon
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