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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.