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Mirabelle jam

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Ingredients for 1 servings:

  • 3 ½ kg mirabelle plums
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 5 tbsp rum
  • 300 g sugar

Instructions

Working time approx. 4 hours; Total time approx. 4 hours

very time-consuming – but worth the effort!

Wash the mirabelle plums thoroughly, halve them, and pit them. Mix the plums with the sugar, cinnamon, and cloves and let them draw their juice for about an hour. Then, place the plums in a large pot, bring them to a boil, and then simmer gently until the liquid has reduced significantly. This can take up to four hours. Stir occasionally. If desired, purée the mirabelle plums and continue cooking until the desired purée consistency is reached. Season with rum, perhaps adding a few drops of bitter almond flavoring, and pour into jars as usual. Tip: I use a large nonstick pan for reducing the liquid. This prevents it from burning and provides a large surface area, allowing the liquid to evaporate more quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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