© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This is a classic jam recipe from the Lorraine in the North East of France. It?s made with Mirabelle plums, which are small, sweet plums with a yellow to rosy pink skin, and so good spread on hot buttered toast, bagels, crackers or croissants.

All the ingredients are first mixed in a non-reactive saucepan and allow them to mascerate overnight and let the flavours develop and the sugar draw out the flavour of the plums. You can do this for two hours if you?re tight in time. To ensure a firmer set, I personally prefer to use the freshly pressed lemon juice instead of commerical pectin. But you can for sure use preserving sugar or extra pectin.
The easiest way to test if your jam has reached the setting point is by having a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture. Once the boiling mixture has reached the correct temperature ( 105C/220F) then your jam should set. For an alternate method, just pop a saucer into the freezer to chill at the beginning of your cooking time. Put a teaspoon of jam onto the chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point and ready for bottle. If it doesn't, keep cooking and test it every 5 minutes. This recipe makes four 400 g-jars of jam.
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