Loni's Mirabelle and Blackcurrant Jam

Ingredients for 5 servings:

• 500 g mirabelle plums
• 500 g currants
• 2 tbsp sugar
• ½ tsp cinnamon powder
• 1 bag of vanilla sugar, or a few dashes of vanilla flavoring
• e.g. gelling sugar, 2:1 or 1:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Preparation: Clean the jars and lids thoroughly and boil them in hot water. Mix the sugar, vanilla sugar, and cinnamon (best done in a saucepan to save washing up). Wash the mirabelle plums and currants. Pit the mirabelle plums. Mix the plums with the mixed sugar. Preparation: Chop the plums using a hand blender. Add gelling sugar as needed and mix well. Then place the pot on the stove and bring the jam to a boil according to the package instructions, stirring constantly. Pour into the clean jars and seal tightly. Tip 1: Unfortunately, I’ve had jam start to mold in the sealed jar. To ensure the jam lasts a long time, I cook the filled jars again in a water bath, like my grandmother did. This also prevents the jam from molding. Place the filled and sealed jars upside down in a pot of hot water. Let it simmer for a short time, then carefully remove the jars from the water and place them upside down on a cloth to cool. Tip 2: Of course, you can also use just mirabelle plums or add other fruits, such as apples or kiwis. I like the jam without cinnamon, too, so it’s no problem if you don’t have any. But add a little sugar to the fruit anyway, as it’s a bit tart. However, with a 1:1 ratio of gelling sugar, this isn’t absolutely necessary.