Summary
| Prep Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- g 1,600 mirabelle plums
- 600 g suar
- 1 sachet Gelierfix, 3:
- 170 ml orange liqueur, homemade
- 2 vanilla pods
Print Recipe
Pin Recipe Instructions
- Total time: 30 minutes
- Core the mirabelle plums, puree about 2/3 finely (mixer). Quarter the rest.
- Scrape out the vanilla pods, add the pulp to the fruit. Tie the pods together with a long piece of string. Bring the mirabelle puree and the pieces to the boil in a large saucepan with the sugar, orange liqueur, vanilla pods and Gelfix while stirring and let simmer for 3 minutes. Fish out the vanilla (that`s what the string was for), fill it.
- I myself sterilize the jars in a water bath for another 10 minutes, simply to increase the shelf life. In addition, the glasses close better - with some it is not enough to turn them upside down. The amount results in approx. 10 small glasses with a capacity of approx. 150 - 200 ml.
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