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Summer is in full swing, and with it comes the long-awaited mirabelle plum season. Originally from Lorraine, this small golden plum, sweet and juicy, embellishes market stalls. To capture this summer sweetness in a jar, there’s nothing like a delicious homemade mirabelle plum jam. To spread on toast for breakfast or to eat with pancakes, this mirabelle plum jam brings back warm memories of summer with every bite.
Preparation time: 25 mins
Cooking time: 35 mins
Maceration time: 6 hours
By following these simple steps, you will get a delicious mirabelle plum jam to enjoy on your sandwiches, pancakes or other desserts of your choice!
- Start by washing, draining and pitting the Mirabelle plums.
- In a large bowl, layer a layer of Mirabelle plums, a layer of sugar and sprinkle with a squeeze of lemon juice. Repeat this operation until you run out of plums. Leave to macerate for 5 to 6 hours.
- Transfer the mixture to a jam bowl. Heat gently until boiling, then simmer over low heat for 20 minutes while stirring constantly to prevent the Mirabelle plums from sticking to the bottom of the basin.
- While cooking, immerse the jam jars in boiling water, then turn them over on a clean tea towel to drain and let them dry.
- Remove the jam from the heat and pour it into the jars while still hot, using a funnel and a ladle to make filling easier.
- Meanwhile, put the jam jars in boiling water, turn them over on a cloth to drain them, they will dry on their own.
- Remove the jam from the heat, pour it still hot into the jars using a funnel and the ladle.
- Close the jars and turn them upside down and let cool completely.
Little trick, to check that your jam is cooked properly, put a little jam on a small, very cold plate. Tilt the plate: if the drop freezes quickly, the jam is ready, if it continues to flow, continue cooking a little longer.