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Mirabelle jam for lazy people

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Ingredients for 1 servings:

  • 1 kg mirabelle plum jam
  • 500 g gelling sugar, 2:1
  • 1 stalk(s) cinnamon
  • apple juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 43 minutes

simply

There are already plenty of recipes for mirabelle plum jam. Everywhere says you have to pit the mirabelle plums. But our mirabelle plums from the tree in our garden just wouldn’t give up their stones. After five, I gave up. For my mirabelle plum jam, I just remove the stem ends and any brown bits and boil the plums with a little apple juice and the coarsely chopped cinnamon stick until they are soft. The plums are then strained through a sieve, leaving behind the seeds, peel, and cinnamon stick. Measure out one kilogram of plum pulp and bring to a rolling boil with the preserving sugar for three minutes. Pour into hot, rinsed jars and turn them upside down for a few minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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