Condiments
Mirabelle plum jam
1 kg pitted mirabelle plums, 600 to 700 g sugar, the juice of half a lemon. One night maceration, 25 to 35 minutes cooking, cold-plate test.
Method
- Wash and pit. Split each mirabelle plum with your thumb along the groove: the stone comes out.
- Leave to macerate overnight. Mirabelle plums, sugar and lemon juice in a bowl, in a cool place, covered.
- Bring to the boil, then turn down. 25–35 minutes over medium heat after the first boil, stirring.
- The cold saucer test. Half a spoonful on a plate taken out of the freezer.
- Pot while boiling hot. Sterilised jars, filled to one centimetre from the rim, closed immediately.
Minnelea products for this recipe
The preserves used in this recipe.
Mirabelle plums have a three-week window, late July to early August.