Mirabelle Plum Jam has a beautiful flavour similar to apricot jam so is perfect as a breakfast preserve. This no added pectin recipe is easy to follow as I take you through every step in detail!
Today I have pleasure in sharing with you my 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 Mirabelle Plum Jam the following day!
I have never even had a Mirabelle plum 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!
More Plum Jam Recipes
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 Plum Jam – Farmersgirl Kitchen
- Plum Jelly – Kavey Eats
More Breakfast Preserves
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
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!
I’m sure you’ll love this Mirabelle Jam so don’t forget to tag @FabFood4All on social media when you make it! I love seeing my recipes come to life! Better still leave a comment and rating below and let me know how you got on!
Pin my Mirabelle Jam for later!
NB: Thank you to gettingpersonal.co.uk for my personalised board, all opinions are my own and I was not paid.
Mirabelle Plum Jam
Ingredients
- 2 Kg Mirabelle plums
- 2 Kg granulated sugar
- 200 ml water
Instructions
- Place the plums and water in a preserving pan and bring to a simmer slowly until cooked.
- Agitate plums with a whisk and remove the stones (patience required here)!
- Add granulated sugar and on a low heat stir until dissolved.
- Bring to a rolling boil and time for 20 minutes stirring frequently.
- Take off the heat and put a few drops on a chilled plate and place in fridge for a minute.
- 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.
- Remove any scum with a spoon.
- Pot into warm jars and seal with lids immediately or if using wax discs, place cellophane on once cool.
- I made 8 jars of various sizes.
Notes
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.
Rosa
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
Camilla
Awesome Rosa, so glad you like it. I’m sure you’ll love my other jam recipes too:-)
Jooles
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 ….
Camilla
So glad you like the recipe Jooles, yes plum stones are a tease for sure!
Rosey
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
Camilla
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.
Helen AGNERAY
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!
Camilla
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/
Connie
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 ?
Camilla
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.
Janice Pattie
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.
Camilla
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:-)
Jon
How long does it last
Camilla
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.
Charlene
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
Camilla
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.