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Mirabelle jam with Prosecco

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Ingredients for 1 servings:

  • 1 ½ kg mirabelle plums, pitted
  • 750 g gelling sugar 2:1
  • 200 ml Prosecco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Prepare the twist-off jars. Place the pitted mirabelle plums in a large pot and cook over high heat, stirring frequently. The plums release liquid quickly and become soft. Then puree the plums (we like a very fine, creamy jam without any large pieces of fruit, but you can adjust this to your liking). Add the gelling sugar and bring to a boil. Continue stirring continuously. Let the jam simmer for about 3-4 minutes. Finally, add the Prosecco. Stir briefly and immediately pour into the prepared jars. The Prosecco gives the jam a fruity jam with a slightly fresh note.

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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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Mirabelle jam with Prosecco