How to make your own homemade mirabelle plum jam: tips and seasonal recipe

Q: Pourquoi ma confiture de mirabelles est-elle trop liquide ?

Plusieurs raisons possibles : fruits manquant de maturité, manque de cuisson ou proportion de sucre trop faible. Pour rattraper, fais recuire quelques minutes et refais le test de la goutte sur assiette froide.

Q: Peut-on réduire le sucre dans la confiture ?

Oui, mais la conservation sera plus courte. Utilise du sucre spécial confiture ou ajoute un peu de jus de citron pour aider la prise. Stocke les pots au frais et consomme-les rapidement après ouverture.

Q: Doit-on enlever la peau des mirabelles ?

Non, la peau fond à la cuisson et apporte de la saveur. Si tu préfères une texture très lisse, tu peux mixer la confiture ou la passer au moulin après cuisson.

Q: Comment conserver la confiture maison ?

Dans des pots parfaitement propres et stérilisés, à l’abri de la lumière et de la chaleur. Une fois ouvert, conserve le pot au réfrigérateur et consomme dans les quinze jours.

Q: Peut-on ajouter d’autres fruits ?

Bien sûr ! Abricots, prunes rouges, pêches ou même une touche de pomme pour la pectine. Les mélanges sont délicieux et personnalisent ta confiture.

Aug 14, 2025Charles0 comments

Comment réussir votre confiture de mirabelles maison : astuces et recette de saison

How to make your own homemade mirabelle plum jam: tips and seasonal recipe | Neary

How to make your own homemade mirabelle plum jam: tips and seasonal recipe

Published on August fourteenth, two thousand and twenty-five — By Charles Piedboeuf

Fresh mirabelles Seasonal recipe Cooking tips Homemade jam

Why make your own mirabelle plum jam?

Summer in Lorraine, it's impossible to resist the golden call of mirabelle plums ! Their delicate fragrance and juicy flesh are perfect for a bright jam to spread on good bread or to enhance a natural yogurt. By preparing your homemade mirabelle plum jam , you control the amount of sugar, choose very ripe fruit, and obtain a texture and taste incomparable to those of industrial jars. There's nothing like it to fully enjoy the season, keep a little sunshine in a jar and treat your family for breakfast or snack 🥗.

Mirabelle plums are also a story of terroir and conviviality. It's an opportunity to get together in the kitchen, perhaps with the kids, to pit, stir, and smell the aroma of candied fruit filling the house. Follow me for all the secrets of a truly successful homemade mirabelle plum jam!

Serving Ideas & Gourmet Uses

Mirabelle plum jam is of course delicious on a crusty baguette for breakfast, but it can also be original! Try it:

In natural yogurt for a quick dessert, or on creamy fromage blanc.

As a topping for crepes or brioches : also perfect for covering quick blinis in a blender or pancakes.

With a fresh cheese (type faisselle, ricotta) for a surprising sweet and salty touch.

In a tart base before adding fresh fruit: jam is a good substitute for compote.

As an accompaniment to grilled meats : yes, you can combine it with white meats on the barbecue ( see our grill ideas ) with a hint of grated ginger for a homemade sweet and sour sauce 🔥.

And why not slip a spoonful of mirabelle plum jam into a smoothie? With a powerful blender ( our selection here ), you can get a fruity and vitamin-packed drink in just a few seconds!

Tips for making successful homemade mirabelle plum jam

Choose the right mirabelle plums: choose perfectly ripe, golden, slightly speckled, and fragrant fruits. Avoid hard or overly green mirabelles: they will give less flavor, more acidity, and a less melting jam.

Take your time to pit : a tedious but essential step for a smooth texture. Little tip: cut the mirabelle plums in half and press gently, the pit will come out on its own!

Master the cooking: start by macerating the fruit and sugar in a cool place for a few hours to release the juice. Then, cook over low heat, skim regularly, and monitor the setting by placing a drop of jam on a cold plate: it should set slowly.

For a golden jam, without caramelization: use a wide saucepan for rapid evaporation, stir often and avoid cooking too quickly over high heat. The secret: patience and vigilance!

Sterilize your jars before filling, pour in the boiling jam, close immediately and turn the jars upside down for a few minutes. Guaranteed preservation!

Gourmet variation: add a hint of vanilla, a touch of lemon or even a pinch of cinnamon to personalize your jam according to your desires.

Budget, choice of ingredients and smart purchases

Homemade jam is economical when you take advantage of the peak season. At markets or directly from the producer, you can sometimes find mirabelle plums at low prices, especially if you buy in bulk. Tip: keep an eye out for the end of the market or offer to save slightly spotted fruit: perfect for cooking!

As for the equipment, nothing complicated: a large pot or jam pan, a wooden spoon, sterilizable jars, and a little elbow grease. You can also use a multi-function air fryer to easily sterilize your jars, or a blender to finely blend your jam if you like it without lumps.

Remember to take a look at our recipes section for other seasonal ideas to make at the same time: mirabelles go divinely with other summer fruits like apricots or peaches.

In short, for around ten jars, plan on around two to three kilos of mirabelle plums, cane sugar (or special jam sugar), and that's it! A delicious, low-cost treat for all winter long.

Simple Mirabelle Plum Jam Recipe

Ingredients : two kilos of ripe mirabelles, one kilo of sugar, one lemon (optional).
Preparation : Wash and pit the mirabelle plums. Mix with the sugar (and lemon juice). Leave to macerate for two to three hours in a cool place.
Cooking : Pour everything into a large pot. Bring gently to a boil, then simmer for twenty-five to thirty minutes, skimming regularly.
Setting test : Place a drop on a cold plate; it should set. Pour immediately into sterilized jars, close and turn them upside down.
Let cool, label, and store away from light. Enjoy all year round!

Mirabelle plum jam FAQ

Why is my mirabelle plum jam too runny?

There are several possible reasons: underripe fruit, undercooked fruit, or too little sugar. To correct this, cook the fruit for a few minutes and repeat the drop test on a cold plate.

Can you reduce the sugar in jam?

Yes, but the shelf life will be shorter. Use special jam sugar or add a little lemon juice to help the jars set. Store the jars in a cool place and consume them quickly after opening.

Should we remove the skin from mirabelle plums?

No, the skin melts during cooking and adds flavor. If you prefer a very smooth texture, you can blend the jam or pass it through a food mill after cooking.

How to store homemade jam?

In perfectly clean and sterilized jars, away from light and heat. Once opened, keep the jar in the refrigerator and consume within two weeks.

Can we add other fruits?

Of course! Apricots, red plums, peaches, or even a touch of apple for the pectin. The combinations are delicious and personalize your jam.

Discover our summer barbecue & grilling ideas

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