500 grams of Mirabelle plums (pitted)
600 gm white granulated sugar (divided 550 and 50 grams)
3 g pack of pectin
1/2 tsp tartaric acid
2/4 tsp lemon Juice
When summer arrives in Lorraine, France, it brings with it the sweetness of the Mirabelle plums. Specialities of the region, these plums are used to make a fruit preservative known locally as Confiture de Mirabelle or Mirabelle jam.
It is custom for many residents of the Lorraine region to prepare this jam in large batches during the summer to last them through the winter. Using only the plums, water, sugar and pectin, this jam is easy to make and has a sweet flavour that will remind of you summer times.
Use this recipe to preserve a little bit of the sweet, summery flavours that you can enjoy for breakfast during the winter months.
The Mirabelle plum is a rich source of energy and contains many nutrients like dietary fibre, sorbitol, calcium, iron, phosphorus, pro-vitamin A and a lot of vitamin C. Mirabelle plums also have a high potassium content which is beneficial for the digestive system and a healthy heart. All these nutrients plus more vitamins and minerals, gives this fruit the ability to improve the immune system.
How to Make Confiture de Mirabelle
Although the Mirabelle plum is now a signature fruit of the Lorraine region in France and is responsible for 80 percent of its production, it did not originate there. The plums originally came from Asia to Europe via Persia in the 16th century.