Confiture de Mirabelle

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.

Health Benefits

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.

Ingredients

grams of Mirabelle plums (pitted): 500

white granulated sugar (divided 550 and 50 grams): 600 gm

pack of pectin: 3 g

tartaric acid: 1/2 tsp

lemon Juice: 2/4 tsp

How To Make Confiture de Mirabelle

1. Cut the Mirabelle plums in halves, remove the pits and set aside.
2. 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.
3. Ina deep, heavy bottomed saucepan, add the sugar macerated plums and cook them over medium heat until the sugar has melted.
4. 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.
5. 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.
6. While the jam is cooking, skim any foam or impurities that rise to the surface.
7. 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.
8. Using a ladle, pour the hot jam into sterilised jars, close tightly with a lid and turn them upside down to create a vacuum.
9. Store them in the same position in a cool, dry place.
10. If sterilised correctly, the jam can store for several months perfectly.

Trivia

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 16^th century.