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Mirabelle jam with Amaretto

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Ingredients for 1 servings:

  • 850 g mirabelle plums, ripe, pitted
  • 150 ml apple juice
  • 500 g gelling sugar 2:1
  • 2 cl Amaretto (1 shot glass)
  • 2 cinnamon sticks

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 12 hours 34 minutes

Wash, stone, and quarter or eighth the mirabelle plums. Weigh out 850g and place them in a large saucepan with 150ml of apple juice, the gelling sugar, and the Amaretto. Mix well until the sugar almost dissolves. Fold in the cinnamon sticks and let stand covered and cool overnight. The next morning, bring to a boil, stirring constantly. Boil for 4 minutes (as directed on the gelling sugar). Test for settling. Remove the cinnamon sticks and fill well-cleaned, boiled jars, sealing immediately. Let cool slowly on a kitchen towel.

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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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