Mirabelle Jam with Bourbon Vanilla

© 2022 | http://angiesrecipes.blogspot.com

© 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.

 

1,5 kg Ripe Mirabelles, washed and pitted 100 g Coconut sugar (or white cane sugar) 400 g Raw cane sugar 2 Lemons, juiced 1 Vanilla pod, sliced lengthwise

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.
1. 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.
2. 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.
3. 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.
4. 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