Apple – Mirabelle Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g apples, peeled and without a core
- 700 g mirabelle plums, without stone
- 1 kg preserving sugar, :
- 0.5 teaspoon ½ cinnamon powder
- 1 tablespoon vanilla sugar
- 150 ml apple juice
- 1 lemon (s), juice it
- rum
Print Recipe
Pin Recipe Instructions
- Peel the apples, remove the casing and cut very small. Drizzle with lemon juice to prevent the flesh from darkening. Stone the mirabelle plums. Put both types of fruit in a large saucepan and mix with the preserving sugar, cinnamon and vanilla sugar and leave to stand for 2 hours.
- Then add the apple juice and heat everything. After about 1 minute, take it off the heat for a moment and puree. Then continue cooking until the jam starts to gel. This should be the case after about 4-5 minutes.
- Pour into hot rinsed and well dried glasses. Rub the lid and the rim with rum. This way, the jam will last a long time and mold etc. will not stand a chance. After filling and sealing, the jars can be turned upside down for a moment.
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