Mirabelle Jam with Aperol
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg mirabelle plums, pitted
- 750 g preservin suar, (2: 1)
- 150 ml Aperol
Print Recipe
Pin Recipe Instructions
- Prepare twist-off glasses.
- Put the pitted mirabelle plums in a large saucepan and cook over high heat. Stir regularly. The fruits release liquid quickly and soften quickly. Puree the fruits (we like a very fine, creamy jam without large pieces of fruit, but you can do that as you wish).
- Add the preserving sugar and bring to the boil, stirring constantly. Let the jam simmer for about 3-4 minutes.
- Finally add the Aperol. Stir briefly and immediately pour into the prepared glasses.
- You get a fruity jam with a slightly bitter, special note from the Aperol.
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