Summary

Ingredients

• 1.2 kg mirabelle plums (Kriacherl, yellow wild plum)
• 250 g onion (s), red, weihed cleaned
• 1 bulb garlic (solo garlic)
• 500 g red pepper (s), weihed cleaned
• 2 chilli pepper (s), slightly to medium hot
• 4 tablespoon olive oil
• 2 teaspoons rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 75 ml balsamic vinegar
• 500 g preservin suar 3: 1

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Instructions

1. First you have to make a puree from the fruits. To do this, put the fruits in a saucepan and let them boil briefly while stirring until they burst. Now they are pressed through the potato press. You have to experiment a little here before you know how full you have to get the press going. The shells and cores remain in the press and are disposed of.
2. Weigh out 800 g of the puree.
3. Finely chop the onion, garlic, red pepper and chili peppers and sauté one after the other in the olive oil. Add the chopped rosemary and season with balsamic vinegar, salt and pepper.
4. Add the Kriacherlmus and the preserving sugar. Now the mass should be seasoned. Salt and pepper may also be required. Since chilli peppers are also differently hot, you can also add chilli powder here.
5. Now bring the whole thing to the boil according to the instructions on the package for the preserving sugar. Immediately fill twist-off glasses, close them and turn them upside down for 1 hour.
6. Tastes great with grilled meat or simply on toasted bread.