Mirabelle Plum Jam

Mirabelle Plum Jam

My daughter has re-named me “The Crazy Jam Lady” and had me in stitches with a skit she performed for me the other day. I think it’s one up on “Crazy Cat Lady” so I’ll go with that!

Well after a busy week I really just wanted to catch up on the housework and have a bit of a rest last weekend, but a sudden delivery of Mirabelle plums put my plans on hold (well the rest bit at least). My parents had new neighbours and on introducing himself my father was asked if he’d like any of the ripening plums that were weighing down 5 trees in their garden. Hence I found myself with a very large bag of plums, most of which were Mirabelles! I knew I couldn’t afford to hang about as many of these plums were very ripe so I put them in the fridge and set about turning them into jam the following day!

Mirabelle Plum Jam

I have never even had a Mirabelle before but most of them are made into either jam or pies and the juice is fermented into wine or distilled into plum brandy! Mirabelles are harvested between July and September so now is the time to make these jewel like fruits into jam and enjoy them when the weather turns colder! If you’ve never tried Mirabelle jam then I can say it reminds me a little of a more delicate version of apricot jam and so is ideally suited to being a breakfast preserve as well as a tea time treat! Both my son and husband loved this jam. Indeed my husband stood and proclaimed on tasting “You can make any jam it seems!” My daughter is not as adventurous with her taste buds yet but that just leaves more for everyone else. A jar of said jam has gone back to my parent’s neighbours as a thank you, so I do hope they enjoy it once they’ve finished unpacking!

Unlike most of my jam recipes this is not a quick one as the removal of the plum stones is rather a labour of love but I think the end result is well worth the time! For more Mirabelle Plum inspiration you might like to check out Mirabelle Plum & Cognac Clafoutis by Cook Sister or Plum Jelly over at Kavey Eats.

Mirabelle Plum Jam
If you’re wondering where I got my fabulous “Fab Food 4 All” board from, it was a gift from gettingpersonal.co.uk and is part of their Jamie Oliver range – an ideal gift for the foodie in your life!

4.7 from 3 reviews
Mirabelle Plum Jam
Prep time
Cook time
Total time
Mirabelle Plum Jam - sunshine in a jar, a sweet and delicate plum jam with hints of apricot. Perfect for breakfast or tea!
Recipe type: Snack
Cuisine: British
Serves: 8 jars
  • 2 Kg Mirabelle plums
  • 2 Kg Granulated sugar
  • 200 ml Water
  1. Place the plums and water in a preserving pan and bring to a simmer slowly until cooked.
  2. Agitate plums with a whisk and remove the stones (patience required here)!
  3. Add granulated sugar and on a low heat stir until dissolved.
  4. Bring to a rolling boil and time for 20 minutes stirring frequently.
  5. Take off the heat and put a few drops on a chilled plate and place in fridge for a minute.
  6. Run your finger through the jam and if it forms a crinkle then it is ready, if not boil for another minute and so on.
  7. Remove any scum with a spoon.
  8. Pot into warm jars and seal with lids immediately or if using wax discs, place cellophane on once cool.
  9. I made 8 jars of various sizes.
Put 2 small plates in the freezer before you start.
Sterilise jars by washing in hot soapy water or dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

Foraged, plums, jam, preserve, conserve, seasonal, Mirabelles

I am entering my Mirabelle Jam into a few blogging events:
Credit Crunch Munch which is run by myself and Fuss Free Flavours & hosted this month by Elizabeth’s Kitchen Diary
Simple & in Season which is run by Ren Behan and hosted this month by Elizabeth’s Kitchen Diary
No Waste Food Challenge which is run by Elizabeth’s Kitchen Diary & hosted by I’d Much Rather Bake than..
Recipe of the Week which is run by A Mummy Too.
CookBlogShare which is run by Supergolden Bakes.

Credit Crunch MunchSimple & in Seasonno-waste-food-badgerecipe-of-the-weekCookBlogShareNB: Thank you to gettingpersonal.co.uk for my personalised board, all opinions are my own and I was not paid.

Permanent link to this article: http://www.fabfood4all.co.uk/mirabelle-plum-jam/


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  1. Heather Haigh

    I love the sound of plum jam – I don’t think I’ve ever had any – though I’ve had damson jam which I guess would be a similar though of course darker – and I do like that.

    1. Camilla

      This jam is similar to apricot and nothing like Damson:-)

  2. Maya Russell

    We have a Mirabelle tree. Now I know what to do with the fruit!
    Love the personalised board.

    1. Camilla

      Lucky you Maya I loved this jam for breakfast and also substituted it for apricot jam in Coronation Chicken:-)

  3. esther james

    so easy to make and sounds delicious

    1. Camilla

      Thank you:-)

  4. Anne Dalzell

    I think it’s only right that i should make some Crazy lady jam, clever daughter!

    1. Camilla

      I hope you do:-)

  5. Lorna Craig

    I’ll try redoing it , as you suggest, only thing about using tried and tested recipes is, trying and testing them! I’m going to ask a farmers wife I’m friend with who gave me some jam and gave me the idea of making it! I’m sure she’ll set me on the right path! Thanks Camilla :)

    1. Camilla

      Great stuff! We learn so much from our mistakes too.

  6. Lorna Craig

    I had a load of nectarines which wouldn’t ripen ( the ” ripen at home” supermarket ones! , so decided to turn them into jam using this recipe! Fantastic result, my first attempt at jam making. However, I think I then got a bit ahead of myself and made apple jelly……………….DISASTER! Out of 4lb of Bramleys, I got one jar of solid tart jelly! Not sure where I went wrong, kept testing it for setting , till I thought it was right but must have been overcooked? Do you have an idiot proof apple jelly recipe? I’m not giving up ……………..yet! :)

    1. Camilla

      I have not ventured into jelly making because the muslin and equipment side of things has always put me off. Sounds like you didn’t have enough sugar – maybe you could put it back in the pan with bit more water and sugar. Stick to tried and tested recipes from trusted sources too:-)

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