This simple 4 ingredient recipe for French Mint and Mirabelle Plum Jam with no pectin is the real taste of summer. Packed with flavour, it’s such an amazingly rich golden colour too. Honestly, who can resist such a pretty and tasty jam.
French mint and mirabelle plum jam
I have so enjoyed the lovely sunny warm weather we have been having lately, it just makes everything feel so much better somehow. My garden is awash with daisies, every year there are more and more. They take over the pathways and pop up through every crack and crevice. They are not shy, but push forward with smiling faces, ready to great the sun and nod hello to anyone who brushes past.
They pop up through the mint bed mingling with the sweet strong scent and rough leaves. I am using mint in my recipe today and the daisies are so sunny they just seem to go so well with this fun and bright conserve – Mint and Mirabelle Plum Jam.
Mirabelle plum jam
Mirabelle plums originate in the Lorraine region of France and are used in all sorts of recipes over there from pies and tarts to jams and conserves. Like all plums they are high in pectin so perfect for jam making.
I made this one a couple of weeks ago after staying at Carey’s and buying a huge tray of these lovely little plums at the Sunday market for only £1. They have since been turned into ice cream, chutney and this jam. Not one went to waste.
French style jam making
I have used the French style of jam making here. Breaking the plum stones/pits and popping them into a muslin bag and letting this flavour the jam. Also putting the plums and all other ingredients in a bowl and giving them some time to mascerate and let the flavours develop and the sugar draw out the flavour of the plums. You can do this for an hour if you’re pushed for time. Over night is best though.
Easy to make
This is a very simple jam to make. It starts off bright sunshine yellow and darkens as it cooks, ending up this wonderful amber colour. This jam is a little on the tart side so the mint adds an interesting twist. Add more sugar if you want a sweeter jam, but honestly with these measurements you get a lovely mix of that tangy sweet and sour that I think shows a jam is honest and real and not off the supermarket shelf.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How long will this keep
This minted mirabelle plum jam will keep unopened in a cool dark cupboard for up to a year. Once opened store in the fridge and use within three weeks.
How to serve this plum jam
This jam is lovely simply spread on toast or crackers.
It goes well with a cheeseboard too and has a good strong flavour so can stand well with rye breads etc.
Also good on top of ice cream and stirred into yogurt too.
Try this mirabelle jam in Asian cooking as well. That sweet and sour taste is perfect for livening up duck and other rich dishes.
Finally, you can use this mirabelle plum jam as a glaze when roasting pork or ham or chicken too.
Looking for more super easy jams to make? Then check these out;
Strawberry and elderflower jam
Carrot jam with orange and pistachios
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
French Mint and Mirabelle Jam
Ingredients
- 1 kg plums yellow mirabelle plums
- 1/2 lemon juice and zest
- 500 g sugar
- 1/2 cup mint fresh mint leaves chopped
Instructions
- Cut plums in half and remove stones
- Put stones in plastic bag and crush with rolling pin.
- Tie crushed stones up in a piece of muslin so they don’t get loose in the jam
- Mix the sugar, plums, the bag of stones and the lemon rind and juice together along with the chopped mint leaves and set aside in a large pan to macerate for an hour (or leave over night if possible) This allows the juice to be released from the plums and the sugar to start dissolving.
- Bring the pan up to the boil and keep boiling for about 20 minutes or until it has reached setting point – test a spoonful on a well chilled plate, when set has been reached it will wrinkle when you run your finger through the jam after a few minutes.
- Scim off any scum and allow to cool a little before spooning into sterilised jars.
Oooh stirred into yogurt, now you’ve got me wanting some 🙂
I am canning jelly for my first time this year, and I stumbled across this recipe (and the one of ice cream!) looking for recipes for golden plumbs. My grandfather planted a Shiro Plumb tree over 40 years ago and each year we can never come up with enough ways to enjoy and savor them. This one turned out great! A couple of clarifying questions: what is the purpose/necessity of the shattered stones? Also the mint—do you have a preference of what kind?
Hi Cassandra,
sorry for delay in replying. The crushed stones add to the flavour of the jam by giving a slight almond flavour. I use peppermint myself, You can use whatever mint you prefer really.
K x