Wash and halve the mirabelle plums, remove the core, possibly scald briefly after the core has been removed. Then puree, depending on the taste, liquid or with a little more consistency. Then put the whole thing in a large saucepan, add the preserving sugar and lemon juice, as well as the amaretto. Let it sit for about an hour. It depends a lot on the degree of ripeness of the mirabelle plums, how sweet they are. You have to taste for yourself whether you want more lemon or more amaretto with it. Now add the fresh rosemary sprig and let everything boil. Always stir and try to see if it tastes good. You can add more rosemary to taste. The twig must then be taken out again and any lost rosemary needles must be fished out of the jam. I then bring it to the boil again and then pour the jam into prepared twist-off jars. Make a gel test beforehand. Close the jars and turn them upside down, then turn them over again after about 15 minutes. After cooling, you can enjoy the jam. The mass with one kilo of mirabelle plums makes about 5 jars of 220 ml each. You can easily duplicate the recipe and process more mirabelle plums. This jam tastes delicious, even if you eat it without bread.
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