Mirabelle plum jam. Mirabelle Jam (yellow cherry plum) Time: Around 1 hour start to finish; Calories: 43 per tablespoon* Makes: around 3 x 450g jars; Ingredients: 1.3kg of mirabelles / yellow cherry plums washed & stalks removed (roughly 1kg without stones) 100ml water; 750g granulated sugar; Juice of 1 lemon; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp butter; Preparation: This recipe sounds delicious. *Other plum varieties can be used as well, ideally a sweet and tart variety. I put the juice quantity as a reference because if for any reason the orange someone else uses yields less juice than that, then more juice would need to be added to get to a 1/4 cup roughly. Karen’s Mirabelle plum jam recipe makes a delightful preserve as it is, but she also recommends a way to use vanilla in your recipe. 1.6 kilos or 3.5 pounds of granulated sugar Pit the mirabelles and pour the sugar over them, then lightly turn the fruits with a spoon to coat all of the fruit. How long will this jam last in the fridge? £15.98. I love Mirabelle plums in baking. St Dalfour Raspberry Preserve 284 g (Pack of 6) 5.0 out of 5 stars 12. Ingredients: Mirabelle plums originate in the Lorraine region of France and are used in all sorts of recipes over there from pies and tarts to jams and conserves. The substance is also known as vitamin B5, which is not only essential for energy production, but also for growth, the nervous system, wound healing and hair pigmentation. Hi Patricia, so long as the jam jar is clean and sanitized when you fill it (i.e. Cool if off well before tasting). I love the St Dalfour jams having bought them whilst in France and Belgium. I used one large orange, zested it lightly first, then juiced it and got about 1/4 cup orange juice out of it. Put glass jam jars and their lids in the oven at 100*C for 30 minutes. Enjoy the jam :), Rate this recipe Another real simple homemade preserves type of recipe here today. Sweet, tart, fruity, light, and so lovely on toast or cheesecake. Set over low heat and bring to a gentle simmer, stirring occasionally. Hi Gene. Depending on your tastes, a vanilla bean split in two can be added at the beginning of the reparation. Step 2. ★☆. Things should look like this at this stage:2. In France, the mirabelle plum enjoys a cult status, and is as welcome a summer treat as sweet corn, peaches and watermelon are in the U.S. Mirabelle plums are a favourite of mine and enjoy this jam very much indeed. I love vanilla in jam and use it regularly. and of course eating them raw for breakfast on top of my oatmeal.Today I’m sharing a wild plum jam recipe with you, which is sugar free and spiced with cloves and anise. Putting Mirabelle jam on croissants, baguette, in plain yogurt, or for basting/baking, is a real … I had plenty of plans for them: sugar free wild plum jam, Georgian tkemali sauce, blueberry plum galette (coming soon!) Onion jam It will perfectly match with meats and dishes in sauce. Ingredients. Cooking the Mirabelle plums jam: Bring the Mirabelle plums and sugar mixture to a boil and maintain for 20 minutes by string regularly. :). Place into a large preserving pan and add the sugar in layers to all the pitted fruit, along with the lemon juice. out of the dishwasher), and so long as it doesn’t get contaminated with other perishable substances (like dipping a knife with something else on it into the jar), it’ll last you months and months. I think the longest I’ve had a jar in the fridge was 6 months, and it would have probably lasted longer had I not finished it at that point :), P.S. Pit the mirabelles. 2/3 cups (130g) sugar. Mirabelle Plums, Sugar, Brown Cane Sugar, Concentrated Lemon Juice, Gelling Agent (Fruit Pectin), Prepared with 50g of Mirabelle Plums per 100g, Total Sugar content: 60g per 100g. Method: Wash the plums in a colander and discard any that are damaged. This type of recipe is a very quick way to make a refined sugar-free (maple-sweetened) preserves. Jam Mix the plums, sugar, lemon juice and rosemary in a wide pan, bring to the boil while stirring, then boil fast for approx. Let it cool down to room temperature and then place (and store) in the fridge. Stir the mixture together to combine all the ingredients. Mirabelle plum jam This is a specialty from Lorraine. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. PT1H. The plums are also excellent when eaten fresh. ★☆ Wash the Mirabelles, halve them, and pit. Because there is more pectin in plums than in strawberries, there is less need for sugar in this jam than for my strawberry jam. Let the mixture boil for 5 minutes, then reduce heat to medium-low (or low, as needed) and simmer for approximately 30 minutes — stirring frequently towards the end as the mixture reduces and thickens (the stirring helps to lightly break the plum chunks apart). The flesh of the fruit is very tasty and sweet. It’s made with Mirabelle plums, which are small, sweet plums with a yellow to rosy pink skin and a soft bloom to them. A deliciously sweet and tart orange and mirabelle plum jam, sweetened with maple syrup (refined sugar-free). The mirabelle reaches maturity and is harvested from July to mid … Golden Plum Mirabelle is made from sweet, full-flavored yellow plums grown exclusively in the Lorraine region of France. This is a classic jam recipe from the Lorraine in the North East of France, also famous for its quiche recipes! ★☆ Wash and take the stones out of the Mirabelle Plums and put into a saucepan. 1 pound (450g) mirabelle plums. Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker. After 20 minutes of cooking, reduce the heat a bit and do the cold plate test to check if the Mirabelle jam is cooked. The Mirabelle Plum Jam recipe out of our category marmalade! St. Dalfour Mirabelle Plum Jam 284g - Pack of 2 1 offer from £12.44. Origin of the mirabelle plum: from Asia to Europe This post contains affiliate links to Amazon.com for products used to make the recipe. Inspired by their glowing orange hue I decided to pair them here with orange juice and zest and some velvety and smokey maple syrup. 1. I’m wondering if the last item in the ingredient list was meant to say, “zest and juice,” otherwise I don’t understand the comment in parentheses. Mirabelle Plum Jam/Les Confitures à l'Ancienne/Jams, Jellies & Marmalades – igourmet Les Confitures à l'Ancienne make all their jams in France the old fashioned way in authentic copper cauldrons. 1. * Mirabelle plum & Aperol jam. document.getElementById("comment").setAttribute( "id", "a6afadfdfa6ad5cc519f9751917e2399" );document.getElementById("a41fea78c1").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. His wife, Claire, provided a wonderful selection of homemade jams, our favorite of which was made from Mirabelle plums, a yellow skinned plum that grows in Eastern France. 1 teaspoon freshly squeezed lemon juice. https://www.meilleurduchef.com/en/recipe/plum-jam-mirabelle.html Around the same time I also had an abundance of ripe and juicy Mirabelle plums so decided to make a batch of jam with them as well. Brands. I made this one a couple of weeks ago after staying at Carey’s and buying a huge tray of these lovely little plums at the Sunday market for only £1. Categories. The fruits will release a good amount of juice. This time for a jam made out of orange and Mirabelle plums. To ensure a firmer set, I always add the juice of a lemon to my jam as this adds a little bit of extra pectin and the set is a little easier and quicker to reach. If you do the “wrinkle test,” put the plate in the freezer when you start making the jam. Enjoy! In certain old French recipes I researched for Mirabelle jam, they suggest adding a couple of vanilla pods if you decide to macerate the fruit with the sugar and lemon juice overnight. Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. Written by Rachel Rappaport Published on August 15, 2012 in canning, recipes, small batch canning, vegan. ★☆ (This test is to put a drop of jam … Place all ingredients into a medium-small sauce pan (with tall-ish walls). Jam is a little pricey for the amount, but I loved the story of the Mirabelle Plum and why they are not common in North America. 2. 3. optional: 1/2 to 1 teaspoon kirsch or eau-de-vie. Stir the mixture together to … Place all ingredients into a medium-small sauce pan (with tall-ish walls). ★☆ Much higher fruit content than other jams and no added sugar/pectin. Like all plums they are high in pectin so perfect for jam making. The mirabelle plum is recognizable by its small size and its beautiful yellow color, almost the same as the apricot. Weigh out 2 kilos (4.4 pounds). So quick and simple, and so good! They are known for being sweet and full of flavour. Put the pitted fruits in a … A little while back I shared this recipe for a simple spiced plum jam with a more common plum variety. Mirabelle Plum Fruit Spread St Dalfour ingredients: Mirabelle plums (50%),unsweetened grape juice concentrate, gelling agent fruit pectin. Step 3. The mirabelle plums hail from Lorraine, the north-eastern region of France, and show up only in the short season, from late summer to early fall. Try to use ripe and unblemished fruit, although fresh windfalls are fine if the ants or beasties haven’t got to them yet! Try them out! Ingredients: 3 1/4 cups crushed (with a potato masher)pitted mirabelle plums (about 2 lbs) 3 tablespoons powdered pectin 2 cups sugar. I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. About Mirabelle Plum Fruit Spread St Dalfour An old French recipe of delicious Mirabelle plums sweetened only with fruit juice concentrate. Let this sit in a covered bowl overnight. 90% of mirabelle plums grown commercially are made into either jam (70%) or eau de vie (20%). Transfer the jam into a small glass jar or container. Although the fruits are one of the symbols of Lorraine region in France, they are also cultivated in other regions of the world. Mirabelle plums not only taste great, they are also healthy: 100 grams contain 20 milligrams of panthothenic acid. Pear jam The pear jam … However, this is still a very sweet jam as I prefer sweet over the dulling effect … Therefore, if I chanced upon at my local market I’m forced to loading a … Remove from heat and let cool for about 10-20 mins. Leave to macerate overnight, When you are ready to make the jam, place the preserving pan on top of the hob and heat gently to dissolve the sugar, Place some sterilised jam jars into a hot oven and then turn the oven off, Once the sugar has dissolved, bring the Mirabelle and sugar to a rapid, rolling boil and boil hard for 15–20 minutes before testing for a set, 60 minutes, plus overnight macerating time, Join our Great British Chefs Cookbook Club. It’s a wonderful idea for a change of pace, although it may be nice to make a batch of each, plain Mirabelle and vanilla Mirabelle jam. I also asked Gloria Nicol, author of 100 Jams, Jellies, Preserves & Pickles and all around nice person, for her advice. Place plums, sugar and lemon juice in a large heavy-bottomed pan or casserole. Picking ripe wild mirabelle plums straight from the tree was so much fun! Ladle … lucky you to have so many Mirabelle plums!! CHERRY PLUM (MIRABELLE) AND GINGER JAM. Having never made plum jam, I turned to the experts: my friend and client Rachel Demuth sent me her recipe for damson jam, a recipe that appealed for its simplicity. Just 3 wholesome ingredients, a pot and spoon, and enjoying the lovely aromas of caramelizing fruit is definitely my kind a jam ;). They have since been turned into ice … There was much more to our breakfast, but these baked goods and jam were the highlight to me. Mirabelle Plum Jam is utterly delicious and reminds me of apricot jam so great as a breakfast preserve. As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making jam. 1kg ripe cherry plums (you can substitute ordinary plums too but may need to add pectin) 1 kg granulated sugar 300ml water 2 tsp grated fresh ginger. I love their beautiful golden sunset color and and how deliciously sweet and tart they are. The item simply is for the zest, but in parentheses it says juice. Refrigerated (and assuming of course that the storage jar has been sanitized ahead of time) this jam will last for months in the fridge and can be used as a simple homemade refined sugar-free jam alternative or in baking as needed. Like all Bonne Maman flavors, it is made with natural ingredients, no artificial flavors or high fructose corn syrup to interfere with the plums’ unique flavors. You can use other plum varieties for this recipe if you prefer, just keep in mind the color will be different of course, and also you’ll need to adjust the level of sweetness to your liking (just be careful when you taste the jam not to burn your mouth as it will be very hot! £11.79. 4 mins. The Jam was very tasty and I would definitely order it again for a "no reason" gift for someone who needed a pick me up. When I saw these plums at our local market in Poznan, I had to try making jam. (Parents to do step 1) Steralisation of the jars. It can be served in summer barbecues or with liver paté in holidays!!! EatSmarter has over 80,000 healthy & delicious recipes online. Cut the Mirabelles in half and remove the stone. Mirabelle Plum Jam. Made with just 3 ingredients & no pectin! Real jam without added sugar. Since a bottle of Aperol is currently on the fridge to serve friends every now and then with some welcome Spritz, I thought this might be a nice addition to the jam, too. I hope you enjoy the site and find something yummy to make! Mirabelle plum products are otherwise hard to find and not as well known in the US. St Dalfour Mirabelle Plum Preserve 284 g (Pack of 6) 5.0 out of 5 stars 3. while still stirring. The snack-size, freestone plum, not too sweet, not too tart, can be eaten out of hand or used in several culinary iterations: jam, brandy, and baked goods for starters. I just edited the recipe to make things clearer. Hello! They’re sometimes a little less common around here, but so good in a plum clafoutis or as a cheesecake topping. The fruit is primarily used in fruit preserves and dessert pies, and its juice is commonly fermented for wine or distilled into plum brandy. This special jam is made with Mirabelle plums (55g), cane sugar, fruits pectin, and concentrated lemon juice. Skim off any foam. They are sometimes called ‘cherry plums’ as they are very diminutive in size, but certainly not in flavour. My dear friend with a garden has promised me a glass of mirabelle jam with vanilla, so I wanted to try something else with my mirabelle leftovers. It’s an easy jam to make and if like me you are lucky enough to have a Mirabelle tree, then now is the time (July and August) to be making this delicious golden jam. As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making jam. 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