Summary

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

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Instructions

1. 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.
2. 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.
3. 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.