John Myers
Ingredients for 1 servings:
- 600 g mirabelle plums, weighed without stones
- 400 g peach(s) (vineyard), pitted and skinned
- 1,000 g gelling sugar, 1:1, or 500 g gelling sugar 2:1
- 1 large lemon(s), depending on the sweetness of the fruit
- 2 sprigs of rosemary
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes
Wash and pit the mirabelles. Make a cross-shaped incision on the top and bottom of the peaches and place them in boiling water for 1 minute, then peel and pit them. Mix the mirabelles and lemon juice with the preserving sugar and let stand for about 3-4 hours, stirring occasionally. Add the peaches in pieces. Purée with a hand blender or puree thoroughly, depending on your taste. Bring everything to a boil. Add 2 rosemary sprigs (or more for a stronger flavor). When it is bubbling, boil for at least 4-5 minutes. The foam will reduce as it bubbles. Remove the rosemary sprigs. Pour the jam into clean jars while still hot, filling them upside down. Tip: If you like, you can also add a few stones to the boil; they enhance the flavor. I had a few plums left over and simply used them. They add a pretty splash of color to the glass. Makes about 4-5 glasses.
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