Summary

Ingredients

• g 1,200 mirabelle plums, wild
• 100 ml orange juice
• 2 packs vanilla sugar (bourbon vanilla sugar)
• 1 stick cinnamon
• 1 packet preserving sugar for kg fruit

Print Recipe Pin Recipe

Instructions

1. Wash the wild mirabelle plums, remove the stalk, cook (the fastest in a pressure cooker), then strain through a sieve. This makes about 800 g mirabelle jam with juice. Mix the fruit pulp and juice, mix with orange juice, vanilla sugar and preserving sugar. Let something go. Add the cinnamon stick and bring to the boil. Let simmer while stirring. Time as stated on the preserving sugar packaging. Remove the cinnamon stick and pour the jam into jars that have been rinsed with hot water. Wild mirabelle plums are often a bit tart, so add a little less fruit to 1 kg of preserving sugar, if you like it sour, of course, take the normal amount.