Summary

Ingredients

• g 1,400 mirabelle plums
• 300 ml mulled wine, white
• 500 g preservin suar, 3: 1
• 4 tablespoon desiccated coconut
• 3 tablespoon syrup (vanilla)

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Instructions

1. Wash, core and halve the fruits. Pour into a saucepan and add the mulled wine. Let it steep for 1 hour. Bring everything to the boil until the pulp dissolves. Then pass the mass through a sieve. This leaves about 1250 ml of juice.
2. Add the coconut flakes and bring to the boil. Then mix in the preserving sugar and cook for about 6 minutes. Take the pot off the hob and add the vanilla syrup to taste.
3. Pour the jam into the rinsed jars, screw on and place on the lid to cool.