5 kg mirabelle plums
2 kg sugar
The trick with mirabelles is that it is difficult to remove the kernels before cooking, so what you need to do is pass them through a rather large sieve after letting them simmer on low heat until you notice the pulp removes by itself (for the above quantity, it should take about 1 hour 30 min). Then add the sugar and boil (same low heat) for about an hour, until a caramel foam is formed and it has the proper consistency (which you can test by pouring the jam on a small plate and let cool, when ready it should be half way between running :D and sticking to the plate).
No addons to this jam, but I liked to caramelize it a little bit more than average, which in the end gave it an intense flavour and taste of tart, tangy mireballes and caramel. Mirabelles acquire an amplified perfume and taste through cooking, which makes this jam a delicious breakfast treat, spread with fresh unsalted butter on a hearty bread slice and accompanied by a good cup of tea or coffee.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!