Summary

Ingredients

• 800 g Mirabelle plums, Rinlos, Griachal, yellow plums etc.
• 3 tablespoon lime juice
• 80 g cane suar
• 5 tablespoon cachaça, alternatively also white rum)
• 360 g preservin suar, 2: 1

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Instructions

1. Core and cut the fruit. Mix with the lime juice, cane sugar and sugar cane schnapps. Add the preserving sugar and stir well. Bring the mixture to a boil in a large saucepan (foams up) while stirring and cook for about 1 minute, then remove the heat and simmer for about 15 minutes over a low heat. Make a gel test. Admit time if necessary. If necessary, skim it and pour it immediately into glasses that have been rinsed with hot water. Seal and turn upside down for about 15 minutes.