Sunday, August 3, 2014

Mirabelle Plum Jam

I do like to take a break from the computer at the weekends and this week the Mirabelle plums are so ready
I decided to have a go at jam as there was so many
Here is the easiest recipe I have ever found and it makes the most perfect jam

The Mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit, although we live in the Deux Sevres and it grows so well here.   Indeed, the fruit seems to have been introduced into France in the 15th century . According to legend, however, it was Alexander the Great who first introduced this fruit to Europe.


2kg Mirabelle plums 1kg granulated sugar 

Halve and stone the Mirabelles  then place in a bowl and pour the sugar over the top. Turn the fruit with a spoon to coat in the sugar then cover the bowl and set aside to marinate over night. The following morning, scrape the fruit and sugar (along with any juices released) into large saucepan.   Bring the mixture to a boil and cook, stirring constantly, until the mixture reaches 105°C.
Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.

Ladle the hot jam into jars that have been sterilized and baked in an oven pre-heated to 100°C for 10 minutes. Seal tightly with lids then set aside to cool and store for at least 1 month in a cool, dark, cupboard, to mature before using.

I found that the halved plums were a little big so after the jam had cooked and cooled for a few minutes I got the scissors to them and cut them whilst in the pan into smaller bits.

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