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French Mint and Mirabelle Jam
This delicious light and fruity jam has the hint of fresh mint too
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.
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!
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