Summary

Ingredients

• 1 kg mirabelle plums, red
• 500 g preservin suar, 1: 2
• 2 small chilli pepper (s), dried, red
• 1 sprig rosemary
• 0.5 ½ lemon juice, freshly squeezed

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Instructions

1. In some areas of Central Europe there are heaps of red mirabelle plums along the way (e.g. in the Uckermark). Their own taste is not as characteristic as that of other fruits, e.g. strawberries, wild pears or sour cherries. It is therefore advisable to use a special combination of jam ingredients. I myself am a member of a fruit growing family from the Rhineland and like to experiment with homemade jams, jams and jellies. Many results are rather suboptimal - not this one:
2. Wash about 1.5 kg of red mirabelle plums and put them in a saucepan while dripping wet. Bring to the boil while stirring and simmer for another 10 minutes on low heat (the skin of most fruits must be cracked). Let it cool and use your hands to remove the stones from the mirabelle meat.
3. There are also varieties whose stone can be easily removed when uncooked. In this case, you can remove the stone from the mirabelle plums with a cherry stone pitter and add the preserving sugar and the other ingredients immediately.
4. Mix 1 kg mirabelle plums (without stones) with 1/2 kg gelling sugar 2: 1, add freshly squeezed juice from 1/2 to a lemon depending on your taste (must be, otherwise the chose won`t gel). Crumble the dried chilli pepper (s) into it. Add 1-2 sprigs of fresh rosemary and let it steep for about 12 hours.
5. Prepare the preserving jars (boil them or wash them in the dishwasher at the highest temperature) and place them on a clean kitchen towel with the lids next to them.
6. Let the jam simmer for 3-4 minutes (gelling test!). Stir any foam that may have formed into the hot mass.
7. So that there is no mess, I first pour part of the jam into a measuring cup and then from the measuring cup into the glasses. Always make sure that there is no jam on the upper edge of the glass or on the screw connection (otherwise wipe away with a clean dishcloth or kitchen towel). Screw the cover on tightly and turn it over immediately.
8. If you have filled all the jam in jars (rest in a pot for the next morning) you can clean up the rough. Then turn all the glasses over again (otherwise the jam will cool down the wrong way round and it won`t look so nice afterwards). Label later and you`re done!