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You are here: Home / Preserves / Jam / Mirabelle Plum Jam

Mirabelle Plum Jam

Updated 9 August 2024 Published 26 August 2023 120 Comments

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Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image
Mirabelle Plum Jam Pinterest Image

Mirabelle Plum Jam (or Yellow Cherry Plum Jam) has a beautiful delicate flavour that’s similar to apricot jam. This 2 ingredient, pectin-free homemade jam is the perfect breakfast or tea time preserve.

Jar of Mirabelle Plum Jam with spoonful resting on top surrounded by Mirabelles and foliage.

Back Story

Back in the summer of 2014 my father delivered a huge bag of mixed windfall plums to my door.

They’d come from a new neighbour who wanted to rid his garden of some of the plums that their 5 plum trees had shed.

So, I set about picking out the Mirabelles (which there were most of) and developed a Mirabelle Plum Jam.

Roll on several years and despite my best efforts on local Facebook groups I just couldn’t source anymore Mirabelles. I really wanted to make this jam again and update the photos.

This year however (2023) was my lucky year as it turned out I’d been walking past a couple of local Mirabelle trees for the past 17 years!

Tucked behind a grass verge and nestled in amongst other trees I finally spotted one and then another a few weeks later.

While the Mirabelle plums were still green I took photos and got their identity confirmed in a Facebook foraging group. I even came across Red Cherry Plums!

Mirabelle Plum Jam spread on a croissant with jar and Mirabelles in background.

Mirabelles or Yellow Cherry Plums?

Mirabelles and yellow cherry plums (of which there are many varieties) look very similar.

Until I can go back next spring and look at the blossom formation I can’t be 100% certain that what I found were Mirabelles.

Mirabelle plum trees blossom with leaves present and yellow cherry plums blossom without the presence of leaves.

But either way both plums are suitable for this jam. A reader in the US recently shared here yellow cherry plum jam photos with me on Instagram using this recipe.

Open jar of Mirabelle Plum Jam surrounded by Mirabelles and foliage (landscape shot).

Table of contents

  • Back Story
  • Mirabelles or Yellow Cherry Plums?
  • Has this updated Recipe changed?
  • What does Mirabelle Jam taste like?
  • Where do Mirabelles grow?
  • When are Mirabelle Plums in Season?
  • Are Mirabelles high in Pectin?
  • Ingredients
  • How to make Mirabelle Jam
  • What’s the best way to harvest Mirabelle Plums?
  • How ripe should Mirabelles be for Jam making?
  • How long will Mirabelle Plum Jam keep?
  • How should you store Mirabelle Jam?
  • More Plum and Stone Fruit Jam Recipes
  • More Breakfast Preserves

Has this updated Recipe changed?

I’ve kept the ingredient quantities exactly as they were but added an extra step.

On removing the Mirabelle plum stones this time around, I noticed how much plum juice/flesh was being wasted.

Hence, I decided to use a sieve to strain it back into the jam pot.

Overhead shot of Mirabelle Plum Jam in a jar with teaspoon surrounded by Mirabelle plums and foliage.

What does Mirabelle Jam taste like?

Mirabelle Plum Jam reminds me of apricot jam but with a more delicate flavour. It has that whole continental breakfast vibe about it so perfect on your morning toast or croissant!

Where do Mirabelles grow?

Mirabelle Plum Tree
This Mirabelle Plum tree was growing by the roadside locally.

Mirabelle Plum trees are most common in France but can be found throughout much of Europe (including the UK), where they are either cultivated or growing wild.

These trees were also once popular in the United States but less so today.

When are Mirabelle Plums in Season?

Mirabelles are usually ready to harvest any time between July and September.

Are Mirabelles high in Pectin?

Yes, Mirabelles are high in pectin so hence there’s no need for lemon juice in this recipe.

Ingredients

Mirabelle Plum Jam ingredients - Mirabelles and sugar.

There are just 2 ingredients in Mirabelle Jam:

  • Mirabelle Plums – washed and any stalks removed.
  • Granulated sugar – I prefer it to jam sugar as gives a softer set, plus it gives a more intense flavour as you boil away more liquid to get to setting point.

How to make Mirabelle Jam

Here’s a brief run through of how to make Mirabelle Jam, full instructions and ingredient quantities are at the bottom of the page.

  • Place Mirabelles and water into a preserving pan and simmer until cookedMirabelle plums simmering with water.
  • Agitate plums with a sieve to loosen stones.Cooked Mirabelle Plums in a pan that have been agitated to release plum stones.
  • Then remove with a wooden spoon.Mirabelle plum stones on a wooden spoon held over jam pan.
  • Place stones in sieve to remove any remaining flesh/juice.Mirabelle plum stones in a sieve with wooden spoon over a large stainless steel pan.
  • Add granulated sugar to the pot..Pan with cooked Mirabelle plums and granulated sugar added.
  • Then stir over a low heat to dissolve the sugar.Pan shot showing sugar dissolved into cooked Mirabelles.
  • Bring pan to a rolling boil and time for 20 minutes.Dissolved sugar and Mirabelles brought to a rolling boil.
  • Test a few drops of jam on a chilled saucer by running your finger through it. If it crinkles/waves it’s ready.Set test, a few drops of jam on a chilled saucer with finger being pushed through to form wrinkles.
  • If not re-boil for another minute and retest (continue until setting point reached).
  • Pot up into hot sterilized jars using a ladle and jam funnel. Potting up: jam being ladled into jam jars via a jam funnel.
  • Place lids on immediately.9 pots of Mirabelle Plum Jam with lids screwed on.

What’s the best way to harvest Mirabelle Plums?

Shaking the branches of a Mirabelle tree will send ripe plums cascading to the ground.

Ideally you would put down a sheet or net to catch them but failing that just pick them off the ground.

Wearing eye protection eg sunglasses is advisable as I managed to let go of a branch after shaking it and it lashed against my eye with force. I’m fine now after some antibiotic drops!

Close up of jar of Mirabelle Plum Jam with spoonful resting on top surrounded by Mirabelles and foliage.

How ripe should Mirabelles be for Jam making?

You want to use just ripe Mirabelles ideally, the riper they get the less pectin they will have.

Never use overripe Mirabelles that you wouldn’t eat as making jam with them will not improve their flavour.

Plus, don’t be tempted to use any green Mirabelles as they will taint the flavour of your jam with a bitter after taste.

Close up of open jar of Mirabelle Plum Jam surrounded by Mirabelles and foliage.

How long will Mirabelle Plum Jam keep?

Mirabelle Jam is best eaten within the first 12 months but will be shelf stable for many years.

How should you store Mirabelle Jam?

Keep it in a cool, dry, dark place. I keep mine in a cupboard in my garage.

Once opened, store in the fridge where it will last for months provided you use a clean spoon to serve it each time.

Close up of jar of Mirabelle Plum Jam with teaspoon stood up inside surrounded by Mirabelles and foliage.

More Plum and Stone Fruit Jam Recipes

Here are some more really good jam recipes you should try:

Plum & Apple Jam
  • Plum & Apple Jam – Fab Food 4 All
  • Damson Jam – Fab Food 4 All
  • Greengage Jam (and what to do when your jam is too runny) – Fab Food 4 All
  • Easy Nectarine Jam (prize-winning) – Fab Food 4 All
  • Quick & Easy Apricot Jam Recipe (No Pectin) – Fab Food 4 All
  • Peach & Apricot Jam (1st prize-winning) – Fab Food 4 All
  • Sloe & Apple Jam  – Fab Food 4 All
  • Spiced Plum Jam – Mad About Macarons
  • Easy Plum Jam – Farmersgirl Kitchen
  • Plum Jelly  – Kavey Eats

More Breakfast Preserves

Jar of Peach & Apricot Jam with a spoon and scones on a wooden board surrounded by peaches, nectarines and apricots.
Peach & Apricot Jam
  • Peach & Apricot Jam (1st prize winning) – Fab Food 4 All
  • Simple Shredless Orange Marmalade.- Fab Food 4 All 
  • Pumpkin & Ginger Jam – Fab Food 4 All

Whether you buy, forage for, or pick Mirabelles (or Yellow Cherry Plums) from your garden I’m certain you’ll love this unique and delicious plum jam!

As this recipe makes so many jars, it’s also perfect for gifting to friends and family!

Pin Mirabelle Plum Jam for later!

Mirabelle Plum Jam Pinterest Image

NB: Previously published 5 August 2014.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Jar of Mirabelle Plum Jam with spoonful resting on top surrounded by Mirabelles and foliage.
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4.82 from 16 votes
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Mirabelle Plum Jam

This no pectin recipe for Mirabelle Plum Jam has a beautiful delicate flavour that’s similar to apricot jam making it the perfect breakfast preserve.
Course Snack, teatime
Cuisine British
Prep Time 1 hour hour 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 2 hours hours
Servings 9 jars (324 ml)
Author Camilla Hawkins

Equipment

  • Preserving pan or similar sized pan
  • long wooden spoon
  • Long metal spoon
  • sieve
  • jam funnel
  • ladle
  • 9 324 ml Jam jars and lids (or your choice of sizes)

Ingredients

  • 2 Kg Mirabelle plums or yellow cherry plums
  • 2 Kg granulated sugar
  • 200 ml water

Instructions

  • Before you start, place 2 saucers in the freezer and sterilise jars (see notes).
  • Place Mirabelles and 200 ml of water in a preserving pan and bring to a simmer until cooked (around 12 minutes).
  • Agitate Mirabelles with a whisk and remove the stones with a long wooden spoon (patience required here)!
  • Place collected stones in a sieve (over pan) and squeeze out any remaining flesh/juice.
  • Add granulated sugar and stir over a low heat until dissolved (do not simmer). Listen out for any crunching sounds, once they've gone you're ready for the next step.
  • Bring to a rolling boil and time for 20 minutes stirring frequently (I found my digital thermometer unhelpful for this recipe as at 15 minutes it reached 105C but was not anywhere near passing the drip or chilled plate test).
  • Next test for set. Take off the heat and put a few drops on a chilled plate and place in fridge for 30 seconds.
  • Run your finger through the jam and if it forms crinkles/waves then it is ready, if not boil for another minute or two until it passes the set test.
  • If there is scum on the surface, push to one side and skim off with a large metal spoon.
  • Ladle into jars with the aid of jam funnel and screw on lids immediately or if using wax discs, place cellophane on once cool.
  • Makes just under 3 Litres of jam or just over 9 x 324 ml jars.

Video

Notes

Before you start: Sterilise enough jars to hold 3 litres of jam (I used 9 x 324 ml jars) and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.

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Reader Interactions

Comments

  1. Rosanne Lajoie

    05/08/2024 at 3:30 pm

    Hello, I had 6kg of yellow plums so made this jam. It turned out perfect. Sweet but with still a tart aftertaste…probably the skin that added that. Love it.

    Reply
    • Camilla

      06/08/2024 at 3:50 pm

      Awesome Rosanne, so glad you love the jam:-)

      Reply
  2. tracy reynolds

    28/08/2023 at 9:40 pm

    Hi Camilla well this recipe is well timed! (i spose it would be as its the season doh) we were out on our bikes when we came hurtling down a hill when i noticed little yellow balls in the road. I said to hubby we have to go back tomorrow to see what they were, me thinking apricots. long story short yes it was marribelles, but the tree didnt have many left we got a few, a handful. Now i have your recipe i will return in the hope of getting a better harvest if more have ripened up.
    Anyway, maybe a fun fact for you! we also gathered blackberries and there are loads of …….sloes!!! so my hubby pointed out, i said ok ill give sloe gin ago, whilst picking i said are you sure these are sloes, they are ever so big….turns out they are Bullace, in between a sloe and a plum, ive just made up some vodka Bullace so patience has to be applied for 3 months lol. I have also printed off your apple and sloe jam. Think ill need a bigger pantry, because i have no end of fig jam to, i blame you for this lol. I wish i was on facebook just to join your group, tempting, but i hate platforms. Ill report back if/when i make this jam. I love your recipes thank you Tracy x

    Reply
    • Camilla

      28/08/2023 at 10:17 pm

      Thanks Tracy, so glad to hear that there are still Mirabelles or yellow cherry plums still out there, I kind of wondered if I’d missed the boat as my local trees seem to have finished fruiting now. You may be lucky to find another tree as I only spotted 1 to begin with and when I needed more I decided to look a little closer at the area and there was another Mirabelle (or yellow cherry plum) tree growing next door but one but set back further. Even if you aren’t on Facebook Google is very helpful as is YouTube but the trouble is you can’t show them a photo, I imagine there are apps too. I didn’t do Facebook until I became a blogger but it is quite valuable for learning about specialist things. I learned about Bullaces from one of these foraging groups and am aware of a walk that has them but think the season was over when I went looking and found sloes instead. Maybe I’ll be lucky this year. So very glad you like my jam recipes,do let me know how you get on with the Mirabelles and Sloes:-)

      Reply
      • Tracy

        11/09/2023 at 10:01 pm

        Hey, Ive done it 😀 Mirabelle jam yahhhh another winner lovely lady it was very citrusy on day one (not complaining i love citrus), but seems to have mellowed. Its so refreshing and apart from the sugar and gas, its free lol. My head is buzzing with the amount im learning re foraging this year. Found beechnut trees in a wood just up the road from the mirabelle tree bonus huh, altho beechnuts are a lot of work! might try beechnut flour next year! ive had to bin so many figs this year 🙁 but, ive found a little shop in town that said he would be interested in doing a deal next year :O if only i get a pint of milk for a lb of figs ill be happy 🙂 how have your figs been this year? . Yes im on you tube all the time, have you got a channel on there? I also made your rhubarb cake last week. Camilla have you got a cook book? Thanks again really appreciate your recipes, never fail x Tracy

        Reply
        • Camilla

          11/09/2023 at 11:42 pm

          Woohoo, excellent. Isn’t free produce the best! I don’t have any fig trees, used to live next door to a couple with one and at the time I didn’t like figs and wasn’t into making jam so never asked for any more after she gave me some LOL! Don’t think I’ve ever seen a Beechnut but perhaps I’ve been walking past them, seems to be the way! I am indeed on YouTube, if you’re on PC go to top right where it says FOLLOW ME ON or on phone scroll to bottom of the page and then it’s the last icon. I’m so very happy to hear that you like my recipes. I don’t have a book but who knows, maybe one day, my daughter keeps telling me do do a jam book.

          Reply
  3. Laura

    18/07/2023 at 12:24 pm

    This jam is lovely! Just harvested a mirabelle tree and it has all gone into the jam pot. Thank you for this recipe!

    Reply
    • Camilla

      19/07/2023 at 12:10 am

      Excellent, so glad you like my Mirabelle jam:-)

      Reply
  4. Helga Eyers

    05/08/2022 at 5:55 pm

    I made this jam for the first time,only had a small batch so adjusted the sugar accordingly. I used a potato masher to agitate the fruit and also scooped the stones out with it. Worked a treat. Finished jam looks lovely and I’m looking forward to eating it.

    Reply
    • Camilla

      05/08/2022 at 6:44 pm

      Awesome Helga, so glad you enjoyed making the jam! Just wish I could find some more Mirabelles.

      Reply
    • Joseph Mullan

      18/08/2022 at 5:55 pm

      I followed this recipe last year and it was absolutely super. I make lots of jams from my own grown fruit from my garden plenty of Mirabelles this year I have 4 different plums Jubilee, Mirabelle, Damson and Victoria 14 fruit trees so I’m kept pretty busy at this time.. I just love doing your recipes again your recipes never fail

      Reply
      • Camilla

        19/08/2022 at 2:56 pm

        Aaw, thank you so much Joseph that’s so lovely to hear. Quite envious of all your plum trees! My parents have a Damson tree and had a Victoria plum tree when I was a kid but it died of old age but the fruit tasted amazing. I’ve got some supermarket Victoria plums and they’re quite bland sadly.

        Reply
  5. Karen

    08/07/2022 at 11:12 pm

    Hello I’ve just made your jam recipe, it did the crinkle test fine but I wondered will it thicken up now that it’s in the jars. It tastes good so I figured that it could go on vanilla ice cream as a treat if it doesn’t, thicken or on oatmeal!
    Oh I also processed it for 8min. So hears hoping. Thanks

    Karen from Vancouver Island, BC. Canada

    Reply
    • Camilla

      09/07/2022 at 12:46 am

      Hi Karen, yes jam gets firmer as it cools. I have no clue about processing I’m afraid as it’s not something we need to do in the UK. But if you got a crinkle then all should be fine:-)

      Reply
  6. Rosa

    21/08/2021 at 9:17 am

    This was the first recipe I came across and found it very easy to follow. I halved the quantities of everything as I didn’t have enough fruit to make a large batch. The jam is the best I’ve tasted! I will definitely be making more!
    Thank you

    Reply
    • Camilla

      21/08/2021 at 11:22 am

      Awesome Rosa, so glad you like it. I’m sure you’ll love my other jam recipes too:-)

      Reply
  7. Jooles

    20/08/2021 at 11:06 pm

    Had three Kilo of mirabelle plumbs and increased the water and sugar accordingly . Easy to make but was very time consuming removing all the plum stones . Jam looks a gorgeous golden colour. Setting as I write and I am sure it will taste as good as it looks . Many thanks for the recipe ….

    Reply
    • Camilla

      21/08/2021 at 11:23 am

      So glad you like the recipe Jooles, yes plum stones are a tease for sure!

      Reply
  8. Rosey

    09/08/2021 at 3:37 pm

    Hi Camilla,
    There’s a huge mirabelle plumb tree & an elder tree in my works garden in Christchurch (Bournemouth, Dorset Coast). I’ve never been sure what the mirabelles were until recently so I took full advantage & used your recipe to make a big batch of jam. Very easy to follow for a first time jammer. I haven’t tasted it yet but im sure it’ll be delicious, I also used jam sugar (with added pectin) instead, not sure if it’ll make much difference. I only had 1.5kg of plumbs so reduced water & sugar to 1.5kg too & it made a LOT of jam still.
    Thank you xx

    Reply
    • Camilla

      09/08/2021 at 5:28 pm

      Excellent Rosey, glad you made use of your mirabelles and made my jam. I only ever used jam sugar once and didn’t like the stiffness it gave jam so have used lemon juice to aid the set ever since. So your jam may be stiffer than mine.

      Reply
      • Matilda

        27/07/2022 at 4:02 pm

        Hi Camilla,
        My son and I recently found some Mirabelle plums in our village so we wanted to give making your jam a go. I just have a couple of questions.

        1 – do you need to remove the skins? If not, what happens to them?

        2 – Why can’t we just chop the plums and remove the stones that way?

        Thank you so much!

        Reply
        • Camilla

          28/07/2022 at 4:43 pm

          Hi Matilda, if you look at the photos you can see the skins showing on the buttered roll. Most of the pectin is just under the skin. None of my readers or myself have had any issue with the skins but if you do you could always use a stick blender after the first step to blend them in so they wouldn’t be noticeable. Regarding pitting, I went for the most time efficient route as pitting that many plums takes an awful long time and often some of the fruit gets stuck to the stone so you’re wasting fruit. Taking the stones out may have an effect on the setting time as I’ve not made it that way, just something to be aware of. At the end of the day there is no right and wrong, everything is personal preference:-) I have taken 2 hours to pit sloes before now and it’s character building:-)

          Reply
  9. Helen AGNERAY

    13/09/2020 at 11:19 am

    Hello Camilla
    I laughed when I saw your daughter’s comment. This summer I decided to make jams to give away as gifts at Christmas. And quite frankly this develoed into a passion. And my daughter nick-named me The Crazy Jam Mom! I must say I went over board with making jams, always trying to achieve a better taste/result. I made over 150 jars, hence the nick-name! I live in southern France so we’re rather spoiled with fruit.harvest. Last night my friend gave me 2kg of mirabelles from her garden and of course I am going to turn them into jam. But I would like to pour some eau-de-vie/kirsch into my jam and was wondering how much should I pour in and when to do it? At the end perhaps? I’ll make a couple of jars with and without the kirsch.If you have any advice on the matter it would be most welcome. Thanks!

    Reply
    • Camilla

      13/09/2020 at 8:13 pm

      Excellent Helen, glad I’m not the only Crazy Jam person. With regard to the amount of alcohol etc try looking at my Rhubarb & Gin Jam which you could use as a guide. https://www.fabfood4all.co.uk/simple-rhubarb-gin-jam/

      Reply
  10. Connie

    10/08/2020 at 3:54 am

    My daughter has so many I washed a 5 gallon bucket full and put in the freezer.
    I’m thinking I can make into jam later.
    Can I use pectin ?

    Reply
    • Camilla

      10/08/2020 at 1:52 pm

      Hi Connie, you can use pectin to make jams but I have never used it as I haven’t found it necessary so can’t give you any advice on it’s use. Making the jam my way makes for a more intense flavour.

      Reply
  11. Janice Pattie

    23/07/2020 at 4:33 pm

    I love plum jam, but I’ve never found any Mirabelle Plums up here. I’ll look out for them because I really want to make this jam.

    Reply
    • Camilla

      23/07/2020 at 4:54 pm

      Thank you Janice, I really want to remake this jam but I think I’d have to do a shout out on a local Facebook group in order to get hold or more:-)

      Reply
  12. Jon

    25/06/2020 at 6:39 pm

    How long does it last

    Reply
    • Camilla

      26/06/2020 at 12:33 am

      Hi, Jon, my jams will last for years in a cool dark place but best eaten in the first year. Once open keep in the fridge where it will last a few months.

      Reply
  13. Charlene

    08/07/2019 at 3:52 pm

    My gf gave me a bag full of plums and I came across your blog after searching for a recipe. You had the most 5 stars! I”m having difficulty with the conversions.

    Are these correct?
    2 Kg Mirabelle plums = 4.409lbs
    2 Kg Granulated sugar – 8.4535 cups
    200 ml Water – ?? not sure

    I would love to make your recipe!

    Thank you,
    From San Jose, CA, USA

    Reply
    • Camilla

      08/07/2019 at 5:55 pm

      Hi Charlene, I’ve just googled for some info and your plum calculation seems correct but I got 2 kg or sugar as = to 10 cups and 200 millilitres of water = 0.85 of a cup. I don’t know if you have fluid ounces, it’s just over 7 fl oz. I would really, really recommend that you buy a set of scales though as far more precise.

      Reply
  14. Lynne Arney

    18/08/2018 at 1:58 pm

    I’ve made the jam and tastes wonderful. One small worry is that it still seems quite runny after 2 hours. Is this normal?

    Reply
    • Camilla

      18/08/2018 at 3:08 pm

      I usually wait until the next day to test my jams. I imagine after 2 hours the jam is still warm. If you do find that the jam is more like compote than jam then just tip it back into a pan (re-sterilise jars) and boil up until a better set is reached.

      Reply
  15. Laura

    23/08/2017 at 11:38 am

    Made this yesterday with plums from the two trees in my garden- it worked brilliantly and had a rather firm set which was good. I maybe didn’t stir it enough so there was some ‘caramelisation’ on the bottom of the pan- still delicious though! Am making another batch today after getting more jam making supplies!

    Thanks for the recipe! I will be making this every year I think!

    Reply
    • Camilla

      23/08/2017 at 4:17 pm

      Thanks Laura, that’s great to hear. Yes you really need to be stirring all over the whole time to stop any sugar catching on the base of the pan. This is a joy of a jam:-)

      Reply
      • Laura

        23/08/2017 at 7:40 pm

        I just finished a second batch and kept stirring it! Looks good! =)

        Reply
        • Camilla

          23/08/2017 at 8:43 pm

          Excellent, yes I learnt the hard way once burning my jam when I forgot to stir it, never burnt it again:-)

          Reply
  16. Kevin

    20/08/2017 at 6:53 pm

    Hello
    Do I need a special type of pan to make this jam

    I’m a jam novice
    Kevin

    Reply
    • Camilla

      20/08/2017 at 7:25 pm

      I don’t have a preserving pan but do have a very large stainless steel pan with thick bottom which measures 22 cm across and 18 cm high which I would say is the minimum size you need unless making something like my one punnet strawberry jam. You need the space for the rolling boil as it all rises up.

      Reply
  17. Pat

    07/08/2017 at 2:32 pm

    I’ve just tried your recipe for the Mirabelle Plum Jam for the very first time – wonderful flavour!
    However prior to putting the plums into the pot I sliced them in half and removed the pits – but I also put the pits into the pot too. I’m sure that they add to the flavour and they are very easy to remove when the cooking is done as they seemed to be floating on top of the jam.

    Reply
    • Camilla

      07/08/2017 at 3:40 pm

      Thanks Pat, yes there are many ways to make plum jam, as Nigel Slater says, a recipe is just a starting place, so glad you found a method that suited you:-)

      Reply
  18. Kavey

    03/06/2017 at 11:17 pm

    What a lovely gesture from your parents’ new neighbour! And with a jar of your jam back you’ll surely tempt them to share again next year!

    Reply
    • Camilla

      05/06/2017 at 12:05 am

      It was a lovely gesture Kavey:-)

      Reply
  19. Yana Jacobs

    29/07/2016 at 12:10 am

    Hi I have tons of these plums. I have two questions.
    1) you don’t require a citric acid like lime or lemon or orange juice?
    2) no pectin either?

    I’ve never made jam without something to help it solidify? Is there something in these plums that makes them gel without any added pectin?

    About the pitting process, given I have so many I actually liked the idea of cooking them and using a whisk to pull out the pits, could I also put them through a sieve to get the pits out after cooking or will that pull the skins out too?

    Reply
    • Camilla

      29/07/2016 at 6:22 pm

      Hi Yana, some fruits are naturally high in pectin and plums are in this category. With regard to the pitting, I found it useful to pit as some plums might have rotten bits in but if you want to agitate with ha whisk and fish out then you can. I wouldn’t advise using a sieve as it would quickly get clogged up with the skins and would take forever to push through, plus you’d ruin the beautiful texture of the jam. I would also google what the maximum number of kilos of fruit is ok to make into jam as you can affect the set if you try to make too much at once. Good luck!

      Reply
      • Yana Jacobs

        30/07/2016 at 12:46 am

        thank you!

        Reply
        • Camilla

          30/07/2016 at 11:23 am

          Pleasure:-)

          Reply
  20. Jose Rose

    30/08/2015 at 11:28 am

    My son came home with a little bag these beautiful golden plums that he had picked. I only had 600g but managed to make a nice quantity. Used sugar with pectin which made the cooking easy. I did remove the pips after washing – wanting to cut open these ‘wild’ fruit to check them each before cooking. The taste of the jam is interesting and different to the fresh fruit taste – definitely a hint of apricot.
    Well worth the effort – thank for the inspiration.

    Reply
    • Camilla

      30/08/2015 at 5:06 pm

      Yes if the fruit looks a bid iffy, like my parent’s Damsons it’s good to remove the stones first and give them a thorough inspection at the same time. Glad you like it:-)

      Reply
  21. Maja

    26/08/2015 at 6:43 pm

    Just made this, thanks for sharing!
    I want to say that removing the pits is a meditative process and a labour of love, but I am just not that kind of person…
    Added a little less sugar as I like it tangy, but otherwise kept it as is. Look forward to trying it!

    Reply
    • Camilla

      26/08/2015 at 10:29 pm

      I hear you with the stone removal – never a favourite job of mine either! Glad you found and made this jam, one of my favourites:-)

      Reply
  22. Sian

    24/08/2015 at 4:18 pm

    Thank you for this recipe- I now have a row of pots of jam cooling on the windowsill. I returned to London from Northants yesterday with a huge bag of Mirabelle’s (which I had to google to find out what they were!) and immediately searched for a jam recipe. It turned out to be the best way to shake away the rainy Monday morning blues and the kitchen smells lovely while I get on with my work. I didn’t even mind chasing down the endless plum stones! I found it was easier to pick them out while the sugar was melting as they were easier to see. Can’t wait for a dollop of golden jam on my morning toast.

    Reply
    • Camilla

      24/08/2015 at 4:35 pm

      It’s a wonderful jam and I was so pleased to find a jar in my cupboard the other day. It’s great for breakfast and I even use it in Coronation Chicken in place of apricot jam which it is quite similar to. Glad you found my recipe and that it cleared away the Monday blues:-) Enjoy!

      Reply
  23. Heather Haigh

    28/04/2015 at 1:03 am

    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.

    Reply
    • Camilla

      28/04/2015 at 8:32 am

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

      Reply
      • Heather Haigh

        28/05/2015 at 12:33 am

        Ooh, apricot jam – there’s an idea. Apricots seem to be good and cheap atm and I love apricot jam. I think this recipe would work with them.

        Reply
        • Camilla

          28/05/2015 at 2:24 pm

          I do have an award winning Peach & Apricot Jam if you fancy that and you could always just make it with just apricots!

          Reply
          • Heather Haigh

            01/06/2015 at 12:36 am

            Oh yes, peach and apricot, ,mmmmmmmm – I’ll have to give it a go

          • Camilla

            01/06/2015 at 4:19 pm

            Ooh do let me know if you do:-)

  24. Maya Russell

    25/04/2015 at 6:19 am

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

    Reply
    • Camilla

      25/04/2015 at 10:17 pm

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

      Reply
  25. esther james

    03/04/2015 at 6:48 pm

    so easy to make and sounds delicious

    Reply
    • Camilla

      03/04/2015 at 8:48 pm

      Thank you:-)

      Reply
  26. Anne Dalzell

    29/11/2014 at 8:57 pm

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

    Reply
    • Camilla

      29/11/2014 at 11:59 pm

      I hope you do:-)

      Reply
  27. Lorna Craig

    14/11/2014 at 6:35 pm

    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 🙂

    Reply
    • Camilla

      14/11/2014 at 8:32 pm

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

      Reply
  28. Lorna Craig

    09/11/2014 at 6:36 pm

    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! 🙂

    Reply
    • Camilla

      09/11/2014 at 11:37 pm

      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:-)

      Reply
  29. Paul Wilson

    05/10/2014 at 1:12 am

    Great colour – looks very pale/orange for plum

    Reply
    • Camilla

      05/10/2014 at 2:46 pm

      Yes I treat is like apricot jam as quite similar so enjoy it at breakfast and also good in Coronation Chicken:-)

      Reply
  30. Fuss Free Helen

    27/09/2014 at 4:36 pm

    Lovely jam as ever Camilla!

    I shall from henceforth call you the crazy jam lady!

    Reply
    • Camilla

      30/09/2014 at 4:40 pm

      Thanks Helen! You can just call me “crazy” for short;-)

      Reply
  31. Chickie

    03/09/2014 at 12:24 am

    Thanks for the recipe Camilla – I picked a 2kg crate of Mirabelles from a neighbours tree today to make us some jam……and always on a quest to make things easier, I tried the cherry stoner, and it works a treat!! Just do it over a bowl so you can catch escaping juice from the ripe ones 🙂 I’ve also made Victoria plums and cherry brandy jam already which is excellent. Looking forward to the Mirabelle one tomorrow – the colour of it in your photos looks gorgeous!

    Reply
    • Camilla

      05/09/2014 at 1:47 pm

      Good idea, I’d forgotten about the cherry stoner but was so tired when these plums came through the door that I was on automatic pilot somewhat! Hope your jam went well:-)

      Reply
  32. Ursula Hunt

    29/08/2014 at 2:40 pm

    Just found a load of windfall plums in a local wood! going to try making this jam

    Reply
    • Camilla

      29/08/2014 at 5:31 pm

      Fabulous or you could try making my Plum & Apple Jam:-)

      Reply
  33. gouldie7

    24/08/2014 at 6:06 pm

    Will this work with Victorias? We have a mini Victoria plum tree in the garden!

    Reply
    • Camilla

      25/08/2014 at 12:09 am

      I’m sure it would be fine, just remove the stones first as they are easly to remove!

      Reply
  34. Maddy

    24/08/2014 at 1:37 pm

    Does this work well with Blaison plums?

    Reply
    • Camilla

      25/08/2014 at 12:10 am

      I’ve not heard of those but I imagine it would work!

      Reply
  35. Susan

    19/08/2014 at 4:52 pm

    I misread the recipe and only put in half the sugar! The jam is a little bitter but still tastes quite nice but is more like a marmalade than a jam. I will try again with the right amount of sugar and compare the two.
    Susan

    Reply
    • Camilla

      19/08/2014 at 8:20 pm

      Oh what a shame, I have days like that! I do tend to eat my Mirabelle jam at breakfast as it reminds me of apricot jam. Good luck with your next batch!

      Reply
  36. Fiver Feeds

    18/08/2014 at 3:19 pm

    Wow, what a lovely homemade jam. I really like it! Thanks for sharing this recipe!

    Reply
    • Camilla

      18/08/2014 at 5:42 pm

      Thank you, am enjoying it with breakfast at the moment:-)

      Reply
  37. claire wilkinson

    17/08/2014 at 8:04 pm

    looks delish

    Reply
  38. Galina V

    16/08/2014 at 3:09 pm

    Splendid jam! I picked some plums yesterday and plan to make my own plum jam later today, with a touch of vanilla.

    Reply
    • Camilla

      16/08/2014 at 11:28 pm

      Fabulous, jam making is such fun:)

      Reply
  39. Lorraine Crighton

    15/08/2014 at 9:12 pm

    I got some White plums from France do you think this would work with them?

    Reply
    • Camilla

      15/08/2014 at 11:54 pm

      I don’t see why not!

      Reply
  40. Emily @amummytoo

    12/08/2014 at 1:15 pm

    “Crazy Jam Lady” made me lol! I haven’t had plum jam in many years and this looks so pretty. Could you post me a jar or three? 😉

    Reply
    • Camilla

      13/08/2014 at 11:43 pm

      Emily, if you lived nearby I’d give you a jar:-)

      Reply
      • Emily @amummytoo

        29/08/2014 at 11:15 am

        PS A belated thanks for linking up with #recipeoftheweek. I’ve pinned it to my food board and a tweet will go out shortly 🙂

        Reply
        • Camilla

          29/08/2014 at 5:34 pm

          Thanks Emily:-)

          Reply
  41. Jen @ Blue Kitchen Bakes

    08/08/2014 at 11:16 am

    I’ve not heard of mirabelle plums before but I love the name, it sounds so pretty and the jam looks wonderful, such a lovely colour.

    Reply
    • Camilla

      09/08/2014 at 10:26 am

      Thanks Jen:-) I hadn’t heart of them until last year when someone on Twitter thought my Damson’s looked like them!

      Reply
  42. bev

    08/08/2014 at 10:02 am

    What a beautiful colour!

    Reply
  43. Kate @ Veggie Desserts

    07/08/2014 at 11:24 am

    I hadn’t heard of a mirabelle before, but this jam looks and sounds so good that I’ll have to seek them out!

    Reply
    • Camilla

      07/08/2014 at 5:36 pm

      Good luck in your search:-)

      Reply
  44. Elizabeth

    06/08/2014 at 3:14 pm

    Cooking often gets in the way of my doing housework too 🙂 This sounds like a lovely jam recipe and I LOVE your new chopping board! I want one for myself (with my own blog name on it, of course!) Thanks for sharing with Simple and in Season, CCM and the no waste food challenges!

    Reply
    • Camilla

      06/08/2014 at 11:47 pm

      Thanks Elizabeth, yes cooking gets in the way of housework far too much here!

      Reply
  45. Ursula Hunt

    06/08/2014 at 2:54 pm

    lovely clear jam

    Reply
    • Camilla

      06/08/2014 at 11:48 pm

      Thank you:-)

      Reply
  46. Jan @GlugofOil

    06/08/2014 at 1:03 pm

    You have inspired me to make jam! Lovely pictures.

    Reply
    • Camilla

      06/08/2014 at 11:48 pm

      Fabulous, you’ll soon be hooked I’m sure:-)

      Reply
  47. Karen

    06/08/2014 at 12:05 pm

    LOVELY colour Camillla and I DO love a good mirabelle jam too! Karen

    Reply
    • Camilla

      06/08/2014 at 11:49 pm

      Thanks Karen, it’s nice to make jam with a fruit I’ve never had before:-)

      Reply
  48. Jacqueline Meldrum

    06/08/2014 at 11:50 am

    That looks gorgeous Camilla. There is nothing like homemade jam. I love the board too 🙂

    Reply
    • Camilla

      06/08/2014 at 11:50 pm

      Thank you and yes the board is so cool-)

      Reply
  49. Laura

    06/08/2014 at 9:12 am

    This jam looks absolutely gorgeous! So fruity and inviting like I’d want to put it on everything from toast to a Victoria sponge. I think your parents and their new neighbours are going to become firm friends!

    Reply
    • Camilla

      06/08/2014 at 11:51 pm

      Thank you, I need to find more uses for my jam – watch this space:-)

      Reply
  50. Sarah James

    06/08/2014 at 8:11 am

    Beautiful looking jam and a great recipe. I love mirabelles, it’s my Dad’s favourite jam & every year I buy a couple of jars to take back to the UK. Reckon I should look for some mirabelles and make some of your jam.

    Reply
    • Camilla

      06/08/2014 at 11:52 pm

      Thank you Sarah:-) Yes they’re quite popular in France I read on Wikipeadia!

      Reply
  51. Deena kakaya

    05/08/2014 at 9:28 pm

    I don’t know about crazy but jam queen you certainly are! Plums…colour…gorgeous! Great job Camilla x

    Reply
    • Camilla

      05/08/2014 at 9:50 pm

      Aah, thank you so much Deena:-)

      Reply
  52. Kavey

    05/08/2014 at 9:01 pm

    How gorgeous your jam looks, such lovely photos too!

    Reply
    • Camilla

      05/08/2014 at 10:28 pm

      Thank you Kavey, I do love it when the sun comes out as it really helps with photos:-)

      Reply
  53. Michelle

    05/08/2014 at 7:08 pm

    Hi camilla

    Do you have a easy recipe for banana bread & coffee & walnut cake please?

    Reply
    • Camilla

      05/08/2014 at 10:31 pm

      I have 2 banana cakes, if you type banana into the search bar on the top right they should come up:-) No coffee & walnut I’m afraid but a delicious Mocha Torte made with walnuts!

      Reply

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