Mirabelle Vineyard Peach Jam with Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 4 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g mirabelle plums, weihed pitted
- 400 g peach (s) (vineyard), pitted and peeled weihed
- g 1,000 preservin suar, 1: 1, or 500 preservin suar 2: 1
- 1 large lemon (s), depending on the sweetness the fruit
- 2 stems rosemary
Print Recipe
Pin Recipe Instructions
- Wash and stone the mirabelle plums. Score the top and bottom of the vineyard peaches in a cross shape and place in boiling water for 1 minute, then peel and stone them.
- Mix the mirabelle plums and lemon juice with the preserving sugar and let stand for about 3-4 hours, stirring occasionally. Add pieces of vineyard peaches. Puree with the hand blender or puree completely, depending on your taste. Boil everything together. Add 2 sprigs of rosemary (several for a stronger aroma). When it boils bubbly, let it simmer for at least 4-5 minutes. The foam formation is reduced again by the bubbly boiling. Remove the rosemary sprigs again.
- Fill jam full to the brim in clean jars and turn them upside down.
- Tip:
- If you want, you can also cook some seeds, these will enhance the taste. I still had a couple of plums left and I just helped process them. They only optically create nice splashes of color in the glass. Makes about 4-5 glasses.
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