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!
For more Mirabelle and general plum inspiration you might like to check out
- Mirabelle Plum & Cognac Clafoutis – Cook Sister
- Plum Jelly – Kavey Eats
- Plum & Apple Jam – Fab Food 4 All
- Greengage Jam (and what to do when your jam is too runny) – Fab Food 4 All
For more breakfast preserve inspiration check out:
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 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.
Pin Mirabelle Plum 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
Mirabelle Plum Jam - sunshine in a jar, a sweet and delicate plum jam with hints of apricot. Perfect for breakfast or tea!
- 2 Kg Mirabelle plums
- 2 Kg Granulated sugar
- 200 ml Water
- 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.
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.