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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