Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below