Mirabelle syrup

Ingredients for 1 servings:

• 2 kg mirabelle plums
• 2 kg sugar
• 200 ml apple juice
• 3 packets of vanilla sugar
• gelling sugar, 2:1

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

also suitable as a dessert sauce

Wash the fruit and let it dry. Place the sugar and vanilla sugar in a large saucepan and stir. Add the fruit and mix. Then add a little apple juice to prevent the sugar from burning on the bottom. Bring everything to a boil and then simmer gently for about 60 minutes. Let it cool. Place the fruit mixture in a sieve and strain, leaving the skin and seeds in the sieve. Return the juice to the saucepan and bring to a boil. If the syrup is too runny, you can thicken it with a few spoonfuls of gelling sugar. Pour the hot syrup into hot, rinsed jars or bottles and seal. Store in a cool, dark place. The syrup will keep in this sealed container for at least 6 months. Tastes great mixed with mineral water or Prosecco, or as a dessert sauce for pudding, ice cream, etc.