Updated: July 26, 2025 • 7 min read
1. Ingredients & Equipment 🍯
For approximately 4 350g jars, you will need:
- 1.5 kg of mirabelles (ideally AOP Lorraine for their unique fragrance) – our 5 kg package is perfect.
- 750g to 1kg of caster sugar (according to your taste).
- 1 vanilla pod or a small cinnamon stick (optional).
- 1 lemon juice (for acidity and natural pectin).
- 4 to 5 glass jars + their lids, sterilized.
- A large, heavy-bottomed saucepan and a skimmer.
Equipment: a cooking thermometer, a ladle, a jam funnel and a clean cloth to wipe the edges of the jars.
2. Preparation of the mirabelles 🍑
Start by washing your mirabelle plums in clean water and draining them. Cut them in half to remove the pits – keep a few intact halves for presentation, if you prefer a chunky jam.
“Time-saving” option: immerse the fruit in boiling water for 10 seconds, then in iced water; the skin comes off more easily.
To better understand the fruit and its season, discover our article “ The mirabelle plum season: from the orchard to the plate ”.
3. Cooking & sugar dosage 🍳
Pour the pitted mirabelle plums into your saucepan, add the lemon juice and sugar. Stir gently until partially dissolved. Heat over low heat until boiling, then increase the heat slightly.
- Cooking point : maintain a brisk boil for 8 to 12 minutes, skimming off the foam.
- Tablecloth test : Place a drop of jam on a cold plate; it should solidify slightly when you trace it with your finger.
For guaranteed success, use Mirabelle de Lorraine AOP: strict specifications, sugar content ≥ 12°Brix – more information on the label: INAO Mirabelles de Lorraine .
4. Potting & Storage 🥫
Working hot: Fill the sterilized jars with a ladle, up to 5 mm from the rim. Carefully wipe the rims, screw the lid on without forcing, and place the jars upside down on a cloth. Let them cool like this for 24 hours: this is called "reverse heating" for natural sterilization.
Label your jars with the date and variety. Your jam will keep for 12 months away from light; after opening, refrigerate and consume within 3 weeks.
5. Tips & Variations ✨
- Smooth texture : for a finer jam, blend 1/3 of the fruit before cooking.
- Extra-fresh fragrance : Add a few verbena leaves or lime zest after cooking.
- Zero-waste version : transforms the skin into oven-dehydrated chips for a fruity snack.
- Another variety : discover “ Everything you need to know about the Mirabelle de Lorraine ” before trying other prunes.
6. FAQ ❓
Can you freeze jam?
Yes, in airtight containers, up to 6 months. Consider slow thawing in the refrigerator to preserve the texture.
Do I have to remove all the skin?
No, the skin contains natural pectin and makes your jam firmer.
How do I prevent it from caramelizing too much?
Stay vigilant during boiling and reduce the heat as soon as the water table is reached.
The final word 🎉
Your homemade mirabelle plum jam is now ready to be spread, offered, or enjoyed for breakfast. Between the sweetness of the fruit and the subtle acidity, it will make you fall in love all winter long. So, don't hesitate any longer: go for it, impress your loved ones, and enjoy this little homemade Lorraine treasure! 🥄🍑
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