Mirabelle plum jam
As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making jam. Karen’s Mirabelle plum jam recipe makes a delightful preserve as it is, but she also recommends a way to use vanilla in your recipe.
Method
1
Cut the Mirabelles in half and remove the stone. Place into a large preserving pan and add the sugar in layers to all the pitted fruit, along with the lemon juice. Leave to macerate overnight
2
When you are ready to make the jam, place the preserving pan on top of the hob and heat gently to dissolve the sugar
3
Place some sterilised jam jars into a hot oven and then turn the oven off
4
Once the sugar has dissolved, bring the Mirabelle and sugar to a rapid, rolling boil and boil hard for 15–20 minutes before testing for a set
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Mirabelle plum jam
