This recipe is based on one from the current Jamie magazine (Issue 54, December 2014) but can also be found online here. I didn't want actual bits of fruit in mine so I changed up the method. If you want bits of apple and pear in yours, do not add the sugar until after the fruit has broken down. I took a quick shot, holding the finish gum, before cutting into squares, up to the light and look how pretty the color is.
Vegetable oil or non-stick spray, for greasing pan
1 1/3 lbs or 600g apples
10 1/2 oz or 300g pears
2 1/4 cups or 530ml red wine
1 cup or 240ml orange juice
Juice of 1 lemon (about 4 tablespoons total, divided)
2 cinnamon sticks
1 tablespoon ground nutmeg
1 tablespoon whole cloves
2 star anise
3 1/2 cups or 700g golden granulated sugar
4 tablespoons liquid pectin
Plus 1 cup or 225g white finely granulated sugar, for dusting
Method
Lightly grease an 8x8 in or 20x20cm tin and line it with cling film, making sure to come all the way up the sides. I sprayed more non-stick spray on the inside of the cling film as well.
Measure your wine, orange juice and half the lemon juice into a heavy bottomed pot, along with the spices. Peel, core and roughly chop your apples and pears and put them directly into the wine pot.
Add in the golden caster sugar and cook over a medium high heat for about 35-45 minutes, stirring occasionally. Do keep an eye on it so it doesn’t boil over.
Strain the solids out of the pot with a heavy, heatproof sieve. Allow to drain completely, using a spoon or spatula to squeeze all the thick syrupy juice out.
Return the liquid to the pot and add the remaining lemon juice and the liquid pectin.
Boil over a medium heat until a candy thermometer reaches 240°F or 115°C or test for doneness by dropping a scant 1/2 teaspoon slowly into a glass of cold water. The syrup should form a ball as it hits the water. If it doesn’t, give it a few more minutes on the stove and try again with a fresh glass of cold water.
Pour the mixture into your prepared tin and leave to cool.
Once it’s cool, cover the surface with another piece of cling film and leave to set for at least 12 hours or overnight.
When you are ready to cut the squares apart, put your white sugar in a platter or pan with sides and tip the gum square into the sugar.
Coat it liberally with the sugar then use a greased knife or scissors to cut the squares, tossing the pieces in the sugar as you go along. I found that the scissors worked better than the knife, no matter how liberally I greased it.
As they are made, transfer the sugarcoated squares to a sheet of parchment sprinkled with a little of the sugar. This will give you more room to work at the cutting and coating.
Store in an airtight container in the refrigerator.
Enjoy!
Needing more sweet treats for Christmas? Have a look at today’s wonderful link list for inspiration:
Mulled Wine Fruit Gums
IngredientsVegetable oil or non-stick spray, for greasing pan
1 1/3 lbs or 600g apples
10 1/2 oz or 300g pears
2 1/4 cups or 530ml red wine
1 cup or 240ml orange juice
Juice of 1 lemon (about 4 tablespoons total, divided)
2 cinnamon sticks
1 tablespoon ground nutmeg
1 tablespoon whole cloves
2 star anise
3 1/2 cups or 700g golden granulated sugar
4 tablespoons liquid pectin
Plus 1 cup or 225g white finely granulated sugar, for dusting
Method
Lightly grease an 8x8 in or 20x20cm tin and line it with cling film, making sure to come all the way up the sides. I sprayed more non-stick spray on the inside of the cling film as well.
Measure your wine, orange juice and half the lemon juice into a heavy bottomed pot, along with the spices. Peel, core and roughly chop your apples and pears and put them directly into the wine pot.
Add in the golden caster sugar and cook over a medium high heat for about 35-45 minutes, stirring occasionally. Do keep an eye on it so it doesn’t boil over.
Strain the solids out of the pot with a heavy, heatproof sieve. Allow to drain completely, using a spoon or spatula to squeeze all the thick syrupy juice out.
Return the liquid to the pot and add the remaining lemon juice and the liquid pectin.
Boil over a medium heat until a candy thermometer reaches 240°F or 115°C or test for doneness by dropping a scant 1/2 teaspoon slowly into a glass of cold water. The syrup should form a ball as it hits the water. If it doesn’t, give it a few more minutes on the stove and try again with a fresh glass of cold water.
Pour the mixture into your prepared tin and leave to cool.
When you are ready to cut the squares apart, put your white sugar in a platter or pan with sides and tip the gum square into the sugar.
As they are made, transfer the sugarcoated squares to a sheet of parchment sprinkled with a little of the sugar. This will give you more room to work at the cutting and coating.
Store in an airtight container in the refrigerator.
Enjoy!
Needing more sweet treats for Christmas? Have a look at today’s wonderful link list for inspiration:
- Coquito Cheesecake Flan by Mind Over Batter
- Egg Nog Pound Cake by My Catholic Kitchen
- Eggnog Cinnamon Rolls by Dinners, Dishes, and Desserts
- Eggnog Cinnamon Rolls with Cream Cheese Eggnog Icing by From Gate to Plate
- Mulled Wine Fruit Gums by Food Lust People Love
- Peanut Butter Sandwich Cookies by Cravings of a Lunatic
- Peppermint Spritz Cookies by The Girl In The Little Red Kitchen
- Scandinavian Fruit Soup by Farm Fresh Feasts
- Soft Vanilla Caramels by That Skinny Chick Can Bake
Pin these Mulled Wine Fruit Gums!
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