Summary

Ingredients

• 1 kg mirabelle plums
• 1 kg sugar
• 0.5 liter ½ water
• 1 lemon (s), add the juice from it

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Instructions

1. Scald the mirabelle plums with boiling water. Rinse in cold water for 1 minute. Stone the plums and cut them in half.
2. In a tall saucepan over medium-high heat, combine the sugar and water. Stir constantly until the mixture boils, then stop stirring. Continue cooking until the syrup is clear and short threads form when tested.
3. To test the syrup: drop a small amount onto a clean surface or between your fingers. If short threads form, the syrup is ready.
4. Add the mirabelle plums and lemon juice to the syrup. Cook over medium heat for 15 minutes. Remove from heat and let rest for 4 hours or overnight so the fruit releases its juice.
5. Remove the plums from the syrup and place in a bowl. Bring the syrup to a boil over medium-high heat, let it cool completely, pour it over the plums, and let rest for 4 hours or overnight.
6. Repeat step 5: bring the syrup to a boil, cool completely, pour over the plums, and let rest for 4 hours or overnight.
7. Bring the syrup to a boil over medium-high heat, add the plums, and cook for 1–2 minutes.
8. Pour the preserve into sterilized jars, filling to the brim. Seal the jars immediately and invert them upside down for 10 minutes.