Confiture de Mirabelles
Last year, I had the opportunity to try the famous Confiture de Mirabelles in France. It's a delightful and aromatic jam. During this plum season, I realized I could recreate it at home.
And it turned out wonderfully! The result was a golden jam with a pleasant aroma, deliciously slightly sticky, and well-gelled. I'm truly proud of it and highly recommend trying this recipe, especially since the ingredients are easily found during their season!
Select and thoroughly wash the mirabelles.
Use a knife to remove the stones.
Place the pitted mirabelles in a thick-bottomed saucepan or wide pot, then add 750g of sugar.
Squeeze the juice from 2 lemons and pour it over the sugar-coated fruit.
Stir everything well with a spoon and leave it at room temperature for 8-12 hours to let the fruits release their juices and syrup.
Afterward, place the pot on the stove. When it starts boiling, it will foam a lot. Reduce the heat and stir the jam periodically.
In about 30-40 minutes, the foam will subside and the jam will start to thicken. Stir more frequently.
Ensure your jars are washed and dried beforehand.
Fill the jars with the hot jam and seal them tightly.
Let the jars cool completely, then enjoy the delicious taste!
Enjoy your meal!
