Plumbrillo

Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard

Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.
Sieve the fruit and juice through a nylon sieve back into the pan – make sure you get every bit of pulp out of the mix that you can.
Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn’t catch – it’s ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.
Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.