Summary

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

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Instructions

1. 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.
2. 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.
3. Fill jam full to the brim in clean jars and turn them upside down.
4. Tip:
5. 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.