Summary

Ingredients

• 1 kg mirabelle plums, pitted
• 500 g preservin suar, 1: 2
• 50 g iner
• 1 dash lemon juice
• 1 shot rum

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Instructions

1. Stone the mirabelle plums and chop them up with the blender. Peel and dice the ginger.
2. Mix the ingredients with the preserving sugar and bring to the boil while stirring. Add the lemon juice and rum and cook for 4 minutes according to the instructions on the preserving sugar pack.
3. Then pour into the prepared jam jars, close and let cool on the head.