Mirabelle Confiture Subtly Seasoned

Stone the mirabelle plums and put them in a saucepan with the lemon juice, the zest of half a lemon and the preserving sugar, mix well and let it steep for at least 3 hours, I let them steep overnight. The spices are added to the pot just before the jam is cooked.

As a spice I use two cinnamon blossoms, 1 clove, a few grains of coriander and two cardamom pods, which I roughly crush in a mortar. I put the spices in a tea filter and add a touch of mace and 3 pieces of a star anise and half a vanilla pod and close the filter.

Now everything is heated and brought to a boil, boil for 5 minutes while stirring, and finally add a good shot of fruit schnapps.

Bon appétit!

Be careful with the spices, especially with the cloves, they are only supposed to perfume the mirabelle plum and not taste it.