- 12 ripe plums, halved and stoned
- ½ cup cup water
- 100 g sugar
- 2 x 80 g packets raspberry jelly
Place the plums, water and sugar in a saucepan and simmer until soft and slightly mushy, about 15 minutes.
Prepare the jelly according to package instructions, but reduce the amount of cold water by ⁄ cup per packet.
Stir in the plums and chill for 3–4 hours to set.
Cook's note: This is my mom’s plum jelly recipe and is always the base for trifle in our house. I know this recipe will be passed down to my sons as they adore it.