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Home » Homemade Jam » French Mint And Mirabelle Plum Jam

French Mint And Mirabelle Plum Jam

Author: Karon Grieve Published : July 2013

Recipe
French mint and mirabelle plum jam
French mirabelle plum jam with mint
French mint and mirabelle plum jam

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.

mint and mirabelle plum jam in spoon on plate

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.

Daisies2

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.

close up of jam on spoon

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 no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

mint and mirabelle plum jam on plate with bread and spoon at side

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.

larder links

Looking for more super easy jams to make? Then check these out;

Strawberry and elderflower jam

Carrot jam with orange and pistachios

Raspberry and chocolate jam

Chinese Spiced Plum Jam

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
mint and mirabelle plum jam by larderlove.com

French Mint and Mirabelle Jam

Karon Grieve
This delicious light and fruity jam has the hint of fresh mint too
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 1 hour hr 15 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Course jam
Cuisine French
Calories 2426 kcal

Ingredients
 

  • 1 kg plums yellow mirabelle plums
  • 1/2 lemon juice and zest
  • 500 g sugar
  • 1/2 cup mint fresh mint leaves chopped
Metric – US Customary

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.

Notes

Calories shown for entire quantity of minted mirabelle plum jam
This jam is great as a glaze on roast pork or ham and in Asian inspired dishes too

Nutrition

Calories: 2426kcalCarbohydrates: 622gProtein: 8gFat: 3gSaturated Fat: 1gSodium: 13mgPotassium: 1783mgFiber: 17gSugar: 600gVitamin A: 4418IUVitamin C: 131mgCalcium: 134mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Homemade Jam, Summer

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Comments

  1. Sue says

    July 17, 2013 at 1:16 pm

    Oooh stirred into yogurt, now you’ve got me wanting some 🙂

    Reply
  2. Cassandra says

    July 27, 2019 at 11:09 pm

    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?

    Reply
    • Karon Grieve says

      August 1, 2019 at 10:43 am

      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

      Reply
      • Cassandra says

        July 8, 2023 at 9:21 pm

        5 stars
        I continue to use this recipe for giving away at Christmas time to coworkers, using a few drops of spearmint oil instead of the leaves. I did want to mention two of my favorite uses: poured over cream cheese and eaten with buttery Ritz crackers as a snack, or spooned over cheesecake for a more decadent party treat. The variety of flavors makes it a unique treat and consistent “wows” those who eat it. Thank you again for a terrific recipe!

        Reply
        • Karon Grieve says

          July 10, 2023 at 9:04 am

          Hi Cassandra
          So glad this recipe is such a favourite and I like your serving ideas too, yum!
          K

          Reply
  3. Anna says

    December 20, 2023 at 6:53 pm

    Hiya, how much jam does this recipe make??

    Reply
    • Karon Grieve says

      January 2, 2024 at 9:44 am

      Hi Anna
      There is a kilo of plums so it makes about a kilo of jam.
      K

      Reply
5 from 2 votes (1 rating without comment)

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