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.
Servings 9 jars (324 ml)
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.