Plum Membrillo

Wash well under cold running water. Cut each plum along its natural seam and remove the stone.

Blitz the plums with a stick blender until smooth.

Pour the plum purée into a heavy-bottomed saucepan. Add the 115 grams sugar (reduce if plums are very ripe). Set over medium heat and bring to a boil, stirring constantly so the sugar dissolves. Reduce heat and simmer gently for 5 minutes, stirring with a wooden spatula.

In a small bowl, mix the 8 grams agar-agar powder with the 50 milliliters warm water (to bloom the agar). Stir and leave to bloom for 10-15 minutes.

Add the bloomed agar mixture to the plum purée. Stir well and bring back to a boil, boil for 2-3 mins (very important as it activates gelling agents in agar agar), then reduce heat and cook for 5 minutes on low heat, stirring constantly so the agar doesn’t settle and catch on the bottom. Remove from heat and let cool slightly.

Line a mould of any shape with cling film (a regular sandwich bag works too), a 12x20cm ceramic dish is a good size. Pour in the plum mixture.

Leave to set at room temperature for 30-40 minutes. You can then transfer to the fridge for a further 30 minutes to firm up fully, though agar will set at room temperature on its own too.

Slice and serve: Once set, the marmalade should lift easily away from the cling film and slice cleanly into pieces. Enjoy with coffee or tea ☺️