© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
This is a classic jam recipe from the Lorraine in the North East of France. It’s made with Mirabelle plums, which are small, sweet plums with a yellow to rosy pink skin, and so good spread on hot buttered toast, bagels, crackers or croissants.
All the ingredients are first mixed in a non-reactive saucepan and allow them to mascerate overnight and let the flavours develop and the sugar draw out the flavour of the plums. You can do this for two hours if you’re tight in time. To ensure a firmer set, I personally prefer to use the freshly pressed lemon juice instead of commerical pectin. But you can for sure use preserving sugar or extra pectin.
The easiest way to test if your jam has reached the setting point is by having a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture. Once the boiling mixture has reached the correct temperature ( 105C/220F) then your jam should set. For an alternate method, just pop a saucer into the freezer to chill at the beginning of your cooking time. Put a teaspoon of jam onto the chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point and ready for bottle. If it doesn't, keep cooking and test it every 5 minutes. This recipe makes four 400 g-jars of jam.
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- li>Cut the Mirabelles in half and remove the stone. Place into a large, non-reactive saucepan and add the coconut and raw cane sugar along with the lemon juice and vanilla. Mix well and leave to macerate overnight.
- Place the saucepan on the stove, cook over medium heat until the sugar has melted and turns into a syrup. Bring it to a boil and let it simmer on low heat until the jam thickens. This should take 40-60 minutes. Stir constantly so that the jam does not stick to the bottom.
- Meanwhile preheat the oven to 140C/280F. Put some clean jam jars in the oven for 10 minutes so that they become sterilised. If you are using jars with rubber seals, be sure to remove these before placing in the oven. Soak the lids / rubber seals in boiling water for 10 minutes.
- Dry the lids and remove the vanilla pod from the jam. Ladel the hot jam into prepared jars and close immediately. Flip and leave the jars upside down to cool on the kitchen counter. This will ensure a natural sterilization process.
- Store the jam in a cool, dark place for at least 6 months. Once opened, keep the jars in the fridge and consume within 3 weeks.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
 |
 |
© 2022 | http://angiesrecipes.blogspot.com
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37 comments:
I have never seen a Mirabelle plum. The varieties here in the southern U.S. are different but could most likely made in the same way. I love a good jam and with a good bread recipe ( like the ones I see on your blog), it would be divine.
Velva
Excelentes y sugerentes imagenes, saludos.
The jam is a delight to mix with chips!
very nice and yummm
Thanks for sharing
...another new one for me.
I Love Mirabelle plums, but I don't remember when I last time saw them in Canada. Anyway, other plums will do, and I definitely love the idea of infusing jam with vanilla - lovely!
It looks perfect with home made bread!!!....so yummy!.......Abrazotes, Marcela
I'll bet that is loaded with yum!
Gracias por la receta. Te mando un beso.
I'd love to try it 😋
Yummm!
Happy Monday, Angie!
Sembra delizioso. Io poi adoro la marmellata fatta in casa
Never heard of that until now.
Sounds yummy, I have never heard of those plums. Take care, have a great day and happy week!
Mirabelle jam is new for me.... look delicious...
New to me but damn good!
Sounds lovely! Lloyd has mirabelle and pear tea but I have never managed to find it at my smugglers :) These days I only use Dr. Oetker's Vanillien Zucker Zero with eritritol. Thank Gods in heavens for them producing it, nobody else has it.
very rich in color love this!
Sembra buonissima🤗
Homemade jams are the best, and plum jams top them all. :)
Ottima confettura!!!!
New to me too.
Those plums are not available here and I sure our regional plums would work. I do have a few bourbon vanilla beans, so who knows? I might make a batch!
Anne in the kitchen (who is still having trouble commenting)
C'est toujours agréable la mirabelle !
Gracias, gracias Angie! Rica y fácil.
La ciruela que presentas no se cuál es. Aquí tenemos en verano ciruelas moradas y amarillas. Estimo se puedan utilizar del mismo modo. Un abrazo!
You just can't do better than homemade jam!
What a delightful recipe! The combination of the sweet and delicate Mirabelle plums with the warmth of bourbon vanilla sounds absolutely heavenly. I appreciate the simplicity of the ingredients and the clear instructions provided in the article. It's evident that you have a passion for creating homemade treats that are both delicious and soul-nourishing.
This jam looks so delicious! Thank you for sharing
Julia x
https://www.thevelvetrunway.com/
This mirabelle jam looks perfectly cooked and must be delicious on some bread.
Hi Angie, I've never heard of Mirabelle plums but we do have a variety of different plums available here. As a matter of fact, I do have a nice plum jam in the fridge right now. It pairs well with some cheeses. Regarding our trips, we do have neighbors who watch the house and tend my wife's plants. A sprinkler system and a lawn service does the rest. Take Care, Big Daddy Dave
I love mirabelle jam, my parents make some every year. :)
Yum! I have never heard of this plum, but the jam sounds delicious.
This jam sounds delicious. I've never seen plum jam here in my area. I love making jam, so maybe I need to get some plums and try making plum jam. hugs-Erika
This name itself Mirabelle is so cute! Never seen it here.
What a precious fruit! What a jam!
Judee Gluten Free A-Z Blog: The jam looks delicious. Love the jars with the checkered lids.
This Mirabelle plum jam recipe sounds delicious, yum!
First, I really hope these comments are coming through! I am hopeful! :)
Mirabelles are just in season here and a friend from Tahiti just gave me a bunch of vanilla beans soaked in bourbon. I think it is a sign!
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!