Cooked mirabelle plum compote

Ingredients for 1 servings:

• 1 ½ kg mirabelle plums
• 500 ml water
• 200 g sugar
• n. E.g. vanilla extract or syrup
• e.g. raisins
• e.g. cinnamon
• n. B. Amaretto or other liqueur to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cooked in the oven, with a tip for the preserving kettle

First, prepare the jars. Pour boiling water into jars with screw lids. Then place the jars in the oven at 120°C for about 15 minutes. Boil the lids for about 5 minutes until bubbling. Wash the mirabelle plums thoroughly, halve them, and remove the stones. Quarter the halves. Place them in a saucepan, add sugar and water, and stir. Bring to a boil briefly, then purée slightly – depending on how many pieces you want. Add vanilla extract, cinnamon, raisins, and Amaretto, if desired. Pour the finished compote into the prepared jars and seal tightly with the lids. Place the jars on a baking tray or roasting pan and place them in the oven. The jars should not touch. Pour boiling water into the baking tray. Set the oven to 175°C (conventional). Leave at this temperature until air bubbles rise in the jars. Now turn off the oven and leave the jars in the closed oven for 30 minutes. The compote is more liquid than jam. If you want it a little thicker, simply use less water. This recipe yielded approximately 8 jars of 300 ml each. Tip for preserving in a water bath in a preserving kettle: Place the filled, sealed jars in the preserving kettle. Fill the jars with water up to 3/4 full. Boil for 30 minutes at 90 °C. The time is calculated from the time the temperature is reached.