Mirabelle and raspberry jams….

mirabelle jam

As well as making various jams and jellies and crumbles with this years hedgerow blackberries, I’ve also made a few batches of Mirabelle (or wild plum) jam….it’s a beautifully tasting Autumnal jam, and I think suits a wholemeal bread better than white…it’s also a good jam to use in little pastry bottomed tarts

Mirabelle jam

Ingredients

Mirabelle plums

Granulated sugar

Lemon juice

(I use a ratio of 5 fruit to 4 sugar…so 500 g of plums to 400 g of sugar… and the juice of one lemon per every kilo of fruit)

Method

Give the fruit a quick rinse in cold water and dry them. Cut them in half to remove the plum stones.

Put the split fruit into a glass or ceramic bowl, squeeze over the lemon juice and then add the sugar.  Cover with a clean tea towel and leave to one side for about an hour.

Transfer the fruit and sugar to a preserving pan, and bring to a simmer.  Put back into a ceramic or glass bowl, cover with some baking parchment and allow to cool before putting in the fridge overnight.

The next day, strain the fruit from the syrup.  Bring the syrup to a boil, and cook for around 5 minutes.

Add the strained plums and return to a boil for about 3 minutes.  Check the jam sets and then pour into sterilised jars and seal with waxed paper discs.

raspberry jam

And as well as making regular raspberry jam I’ve also made some using a couple of peaches that were a bit on the wooly side…

Raspberry and Peach Jam

Ingredients

1 kilo of raspberries

800 g of granulated sugar

lemon juice (one lemon per every kilo of fruit)

peaches

granulated sugar

(I use the 5 to 4 fruit,sugar ratio…… so 250 g of peaches will need 200 g of sugar)

Method

Peel the peaches, remove the stones and weigh.  Put into a preserving pan and add the calculated amount of sugar and a squirt of lemon juice (if you are just using a couple of peaches then a tablespoon of lemon juice will be enough)

Gently mash the fruit with a potato masher and then bring to a simmer for a couple of minutes.

Now add the raspberries and the rest of the sugar and the juice of a lemon.  Bring to a boil, gently stirring all the while.  Allow to cook for at least 5 minutes, check the set by dribbling a little onto a cold saucer, if it doesn’t wrinkle bring up to the boil again and keep checking the set.  (it may take up to ten minutes before the jam sets)

Put the jam into clean,sterilised jam jars, and seal with waxed paper discs.

Both the Mirabelle and Raspberry/Peach jams are the most beautifully coloured jams you can imagine, shades of coral, salmon, apricot, bubbling up in the preserving pan…the soft, intense hues of a glorious sunset…..they’re worth making just to see how incredible they look (and your tummy will be most happy too!)

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2 thoughts on “Mirabelle and raspberry jams….

  1. Now I’m curious – what is that foil thingy covering the jars?
    I know several different kind of jars to “cook in” … jars with “twist” lids, jars with loose lids and clamps to hold on the lid, and some that have the lids fastened with a metal thingy, that works like a hinge on ones side and a clasp/closure on the other side – the alst to variations always need those kind of huge flat orange rubber rings to seal tight. But I’ve never seen foild covered jars.
    I have seen the use of round papers drenched in alcohol placed on thop of the marmelade before the lid is put on to help prevent mold …
    It’s fun that you call them Mirabelle too – now I just wonder if they are the same – our Mirabellen are usually yellow and tiny, and I have never heard of them beng used as jam, always as compote (which I do not like at all).

    1. Okay, it’s not foil, it’s clear discs of cellophane, think it’s how they have caught the light….once the jam is in the jars I put a waxed paper disc on the jam, allow it to cool thoroughly and then put on the cellophane which is held in place with an elastic band. The cellophane is used to keep off dust (or cat hair here….it seems to get everywhere)
      The wild plums I use sound the same as yours, tiny yellow ones which sometimes have a slight pink blush, another variety is a dark red plum (which I don’t tend to call Mirabelles)…..the Mirabelles really do make for a very nice tasting jam, I’ve also used them in a tart thing for the boyfriend…it’s like a pizza (add a bit of extra sugar or honey to the bread dough base, and a little cinnamon or nutmeg) and then when you roll it out flat, doke the plums which you’ve cut in half into the dough, sprinkle with some brown sugar and allow to rise before baking. I’ve served it with cream dribbled over the top before. It’s a pudding the boyfriend likes and he’s happily eaten it for breakfast before) and I’ve also used them in a crumble.

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