John Myers
Ingredients for 1 servings:
- 3 kg mirabelle plums
- 250 g sugar
- 1 tbsp spice mix (Hildegard spice, recipe from my site)
- 250 g gelling sugar 2:1
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes
Wash the mirabelle plums and place them in a sufficiently large saucepan. Add the sugar and spices and mix well. Over very low heat, let the fruit slowly draw its juice. Stir frequently to prevent sticking to the bottom of the pan. Once most of the plums have burst and there is plenty of juice in the pan, increase the heat to high and bring to a brisk boil. Strain the plums in batches through a food mill. Remove the stones and return the prepared jam to the pan. Stir in the gelling sugar and boil the jam for 4 minutes according to the package instructions. Pour into prepared jars and seal them. Place all jars in a Weck jar and preserve for 30 minutes at 80°C. Then let cool and store in a pantry. This jam goes very well with any kind of sweet, egg-based, or pastry dish. You might think this is jam and not fruit purée. However, the sugar content in jam is much higher, and for this reason the purée must be preserved separately to ensure its shelf life.
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