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.
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!
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.
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.
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 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
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 cooked
- Agitate plums with a sieve to loosen stones.
- Then remove with a wooden spoon.
- Place stones in sieve to remove any remaining flesh/juice.
- Add granulated sugar to the pot..
- Then stir over a low heat to dissolve the sugar.
- Bring pan to a rolling boil and time for 20 minutes.
- Test a few drops of jam on a chilled saucer by running your finger through it. If it crinkles/waves it’s ready.
- 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.
- Place lids on immediately.
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!
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.
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.
More Plum and Stone Fruit Jam Recipes
Here are some more really good jam recipes you should try:
- 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
- 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!
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.
Mirabelle Plum Jam
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.
Rosanne Lajoie
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.
Camilla
Awesome Rosanne, so glad you love the jam:-)
tracy reynolds
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
Camilla
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:-)
Tracy
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
Camilla
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.
Laura
This jam is lovely! Just harvested a mirabelle tree and it has all gone into the jam pot. Thank you for this recipe!
Camilla
Excellent, so glad you like my Mirabelle jam:-)
Helga Eyers
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.
Camilla
Awesome Helga, so glad you enjoyed making the jam! Just wish I could find some more Mirabelles.
Joseph Mullan
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
Camilla
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.
Karen
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
Camilla
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:-)
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.
Matilda
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!
Camilla
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:-)
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.
Lynne Arney
I’ve made the jam and tastes wonderful. One small worry is that it still seems quite runny after 2 hours. Is this normal?
Camilla
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.
Laura
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!
Camilla
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:-)
Laura
I just finished a second batch and kept stirring it! Looks good! =)
Camilla
Excellent, yes I learnt the hard way once burning my jam when I forgot to stir it, never burnt it again:-)
Kevin
Hello
Do I need a special type of pan to make this jam
I’m a jam novice
Kevin
Camilla
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.
Pat
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.
Camilla
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:-)
Kavey
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!
Camilla
It was a lovely gesture Kavey:-)
Yana Jacobs
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?
Camilla
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!
Yana Jacobs
thank you!
Camilla
Pleasure:-)
Jose Rose
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.
Camilla
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:-)
Maja
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!
Camilla
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:-)
Sian
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.
Camilla
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!
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.
Camilla
This jam is similar to apricot and nothing like Damson:-)
Heather Haigh
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.
Camilla
I do have an award winning Peach & Apricot Jam if you fancy that and you could always just make it with just apricots!
Heather Haigh
Oh yes, peach and apricot, ,mmmmmmmm – I’ll have to give it a go
Camilla
Ooh do let me know if you do:-)
Maya Russell
We have a Mirabelle tree. Now I know what to do with the fruit!
Love the personalised board.
Camilla
Lucky you Maya I loved this jam for breakfast and also substituted it for apricot jam in Coronation Chicken:-)
esther james
so easy to make and sounds delicious
Camilla
Thank you:-)
Anne Dalzell
I think it’s only right that i should make some Crazy lady jam, clever daughter!
Camilla
I hope you do:-)
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 🙂
Camilla
Great stuff! We learn so much from our mistakes too.
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! 🙂
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:-)
Paul Wilson
Great colour – looks very pale/orange for plum
Camilla
Yes I treat is like apricot jam as quite similar so enjoy it at breakfast and also good in Coronation Chicken:-)
Fuss Free Helen
Lovely jam as ever Camilla!
I shall from henceforth call you the crazy jam lady!
Camilla
Thanks Helen! You can just call me “crazy” for short;-)
Chickie
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!
Camilla
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:-)
Ursula Hunt
Just found a load of windfall plums in a local wood! going to try making this jam
Camilla
Fabulous or you could try making my Plum & Apple Jam:-)
gouldie7
Will this work with Victorias? We have a mini Victoria plum tree in the garden!
Camilla
I’m sure it would be fine, just remove the stones first as they are easly to remove!
Maddy
Does this work well with Blaison plums?
Camilla
I’ve not heard of those but I imagine it would work!
Susan
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
Camilla
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!
Fiver Feeds
Wow, what a lovely homemade jam. I really like it! Thanks for sharing this recipe!
Camilla
Thank you, am enjoying it with breakfast at the moment:-)
claire wilkinson
looks delish
Galina V
Splendid jam! I picked some plums yesterday and plan to make my own plum jam later today, with a touch of vanilla.
Camilla
Fabulous, jam making is such fun:)
Lorraine Crighton
I got some White plums from France do you think this would work with them?
Camilla
I don’t see why not!
Emily @amummytoo
“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? 😉
Camilla
Emily, if you lived nearby I’d give you a jar:-)
Emily @amummytoo
PS A belated thanks for linking up with #recipeoftheweek. I’ve pinned it to my food board and a tweet will go out shortly 🙂
Camilla
Thanks Emily:-)
Jen @ Blue Kitchen Bakes
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.
Camilla
Thanks Jen:-) I hadn’t heart of them until last year when someone on Twitter thought my Damson’s looked like them!
bev
What a beautiful colour!
Kate @ Veggie Desserts
I hadn’t heard of a mirabelle before, but this jam looks and sounds so good that I’ll have to seek them out!
Camilla
Good luck in your search:-)
Elizabeth
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!
Camilla
Thanks Elizabeth, yes cooking gets in the way of housework far too much here!
Ursula Hunt
lovely clear jam
Camilla
Thank you:-)
Jan @GlugofOil
You have inspired me to make jam! Lovely pictures.
Camilla
Fabulous, you’ll soon be hooked I’m sure:-)
Karen
LOVELY colour Camillla and I DO love a good mirabelle jam too! Karen
Camilla
Thanks Karen, it’s nice to make jam with a fruit I’ve never had before:-)
Jacqueline Meldrum
That looks gorgeous Camilla. There is nothing like homemade jam. I love the board too 🙂
Camilla
Thank you and yes the board is so cool-)
Laura
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!
Camilla
Thank you, I need to find more uses for my jam – watch this space:-)
Sarah James
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.
Camilla
Thank you Sarah:-) Yes they’re quite popular in France I read on Wikipeadia!
Deena kakaya
I don’t know about crazy but jam queen you certainly are! Plums…colour…gorgeous! Great job Camilla x
Camilla
Aah, thank you so much Deena:-)
Kavey
How gorgeous your jam looks, such lovely photos too!
Camilla
Thank you Kavey, I do love it when the sun comes out as it really helps with photos:-)
Michelle
Hi camilla
Do you have a easy recipe for banana bread & coffee & walnut cake please?
Camilla
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!