Summary

Ingredients

• 1 kg preserving sugar, :
• 1 kg mirabelle plums, without stone
• 1 packet vanilla sugar
• 1 packet citric acid, or 6-7 tablespoon lemon juice

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Instructions

1. Stone the mirabelle plums and then weigh 1000 g.
2. Let steep for 1 hour with the sugar in a sufficiently large saucepan. Then add citric acid and vanilla sugar. Bring to the boil while stirring and simmer for about 5 minutes until everything gels very nicely.
3. Pour the jam into sterilized jars. I still wipe the lids with schnapps beforehand and turn the glasses upside down for a short time after filling.
4. Makes 8-9 medium-sized glasses.