Summary

Ingredients

• g 1,600 mirabelle plums
• 600 g suar
• 1 sachet Gelierfix, 3:
• 170 ml orange liqueur, homemade
• 2 vanilla pods

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Instructions

1. Total time: 30 minutes
2. Core the mirabelle plums, puree about 2/3 finely (mixer). Quarter the rest.
3. 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.
4. 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.