How to Make Confiture de Mirabelle
- Cut the Mirabelle plums in halves, remove the pits and set aside.
- Add the halved and pitted plums and 550 grams sugar to a bowl, stir together to mix everything and store in the refrigerator for an hour.
- Ina deep, heavy bottomed saucepan, add the sugar macerated plums and cook them over medium heat until the sugar has melted.
- Bring the mixture to a boil and continue cooking on medium heat for about 45-60 minutes or until it reaches a jam like consistency.
- Combine pectin and remaining 50 grams of sugar and add it to the saucepan. Cook the jam for 5 more minutes to dissolve the pectin.
- While the jam is cooking, skim any foam or impurities that rise to the surface.
- Combine lemon juice and tartaric acid in a separate bowl and add it to the jam. Stir the jam with a wooden spoon to combine everything and turn off the heat.
- Using a ladle, pour the hot jam into sterilised jars, close tightly with a lid and turn them upside down to create a vacuum.
- Store them in the same position in a cool, dry place.
- If sterilised correctly, the jam can store for several months perfectly.
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.