Mirabelle jam with Amaretto and rosemary

Ingredients for 5 servings:

• 1,000 g mirabelle plums
• 500 g gelling sugar, 1:2
• 3 tbsp Amaretto, approx.
• 1 sprig(s) rosemary, approx., fresh
• 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious variant

Wash and halve the mirabelle plums, remove the stones, and briefly blanch them after pitting if desired. Then puree, until liquid or slightly thicker, depending on your taste. Transfer the mixture to a large saucepan, add the gelling sugar and lemon juice, as well as the Amaretto. Let the mixture steep for about an hour. The ripeness of the mirabelle plums determines their sweetness. You’ll need to taste whether you want more lemon or more Amaretto. Now add the fresh rosemary sprig and bring everything to a boil. Stir constantly and taste to check the taste. You can add more rosemary to taste. The sprig then needs to be removed, and any stray rosemary needles need to be fished out of the jam. I then bring it to a boil again and then pour the jam into prepared twist-off jars, testing for settling beforehand. Seal the jars and turn them upside down, then turn them upside down again after about 15 minutes. Once cooled, the jam is ready to enjoy. The mixture with one kilo of mirabelle plums yields about five 220 ml jars. You can easily multiply the recipe and use more mirabelle plums. This jam tastes delicious even without bread.