Wild Mirabelle Coconut Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg mirabelle plums, red
- 500 g preservin suar, 1: 2
- 2 tablespoon lemon juice
- 4 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Heat the pitted mirabelle plums in a saucepan. Then puree. If you don`t want the bowl in the jam, simply push it through a sieve. Add the lemon juice, the preserving sugar and the desiccated coconut. Bring to the boil and simmer for about 4 minutes, stirring constantly.
- Then fill into sterile jars, close tightly and let stand on the lid for about 5 minutes.
- By the way, you should use a tall saucepan and wear an apron, as there is a lot of splashing when cooking.
- The red mirabelle plums are also called wild mirabelle plums.
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