Mirabelle plums – Dulceata

Ingredients for 1 servings:

• 1 kg mirabelle plums
• 1 kg sugar
• ½ liter of water
• 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

enough for about 5 glasses

Blanch the mirabelle plums in hot boiling water, then briefly refresh with cold water. Pit, halve, and set aside. Heat the sugar and water in a tall saucepan while stirring. Once the liquid boils, stop stirring until the syrup is clear and stringy. Test the syrup: Take a spoonful of syrup and test it between two fingers. If it strings together, the syrup is ready. Add the mirabelle plums and lemon juice to the syrup and simmer for about 15 minutes. Then let stand for a few hours or overnight so that the fruit releases its juice. After this time, remove the mirabelle plums from the syrup and place them in a bowl. Bring the syrup back to the boil, let it cool again, pour over the fruit again, and let it rest. Repeat this entire process one more time. Finally, drain the syrup again, bring to the boil, but this time add the fruit and simmer briefly. Fill the prepared jars to the brim, seal, and turn upside down for 10 minutes. Tastes great with pancakes, semolina and rice porridge, ice cream, pudding, and other desserts. Tip: This recipe can also be used with other fruits such as plums, damsons, and greengages.