This vanilla Mirabelle plum jam recipe makes just two jars of sweet, tart, spreadable deliciousness. One to keep and one to give away. Perfect.
If you’ve been reading along here the last few months, you might recall a post I shared for Mirabelle plum vodka, made with plums I foraged in the wild. It turned out to be a delightful beverage, alone or as part of a cocktail.
Rereading that post, I realize that I did not confess that I had no idea what exactly I had found when I came across those colorful little orbs. I wasn’t familiar with Mirabelle plums and it took a Google Lens search to find out the correct name for my bounty. I did confirm with friends online because Google has been wrong on occasion.
And now that we know where that tree is, you can guarantee we’ll be back to collect the windfall next August as well! (For those of you paying attention, in most of the world, dates are written DD/MM, not MM/DD as in the US.)
Vanilla Mirabelle Plum Jam - Small Batch
I used jam sugar, called sucre spécial confiture in France, to make this small batch jam. It contains pectin in the sugar so no pectin needs to be added. This can also be made with regular sugar but just won’t set as firmly. Still delicious. Or you can add pectin. This is adapted from a recipe on California Grown.
Ingredients
1 lb or 450g Mirabelle plums
Jam sugar – equal amount by weight as the plums once pits are removed
1/2 vanilla bean
2 tablespoons vanilla extract, homemade or store-bought
Equipment
2 clean, sterilized jam jars
Wide-mouth funnel for filling jars
N.B. Make sure your jars and lids are thoroughly sterilized because this quick canning method does not require a hot water bath or pressure cooking. If you have any doubts whatsoever, store the jam in the refrigerator once cooled. I reused two Bonne Maman (13 oz or 370g) jars, which worked perfectly.
Method
Rinse the plums and drain them well. Slice them in half and remove the pits. Split the half vanilla bean in half lengthwise.
Weigh the pitted plums and then weigh out an equal amount of sugar.
Use a spoon to scrape the insides of the vanilla bean.
Place the prepared plums, sugar, vanilla extract, vanilla bean and the scrapings in a medium-sized saucepan.
Cook over medium high heat, stirring to dissolve the sugar.
Bring the mixture to a boil, stirring often.
Lower the heat to medium-high and allow the jam to boil for 4 minutes, if using jam sugar with pectin and 12-15 minutes if using regular sugar, stirring frequently until it begins to thicken.
To check if the jam is ready, you can put a saucer in the freezer, then add a spoonful of the jam to the cold plate. If it starts to firm up, the jam is ready.
If the jam is still runny, cook it for a few more minutes then check again.
Once the jam has set up, immediately ladle the boiling hot jam into the clean jars, with a teaspoon in each, putting one half of the half vanilla bean in each jar, moving the funnel along as you go. Do be careful not to splash jam on yourself.
Remove the teaspoons and screw the lids on the jars very tightly, using a towel to hold the hot jars and turn the lids.
Turn the jars upside down so that the hot jam further sterilizes the insides of your clean lids.
Leave the jars upside down until the jam has completely cooled, which could take several hours. Turn the jars upright and check that the center buttons on the lids have popped in, if your lids have those.
Any jars that don't have buttons or whose buttons have not popped in should be stored in the refrigerator as the seal might not be good and bacteria could get in.
Enjoy!
It’s Sunday FunDay and today we are celebrating National Homemade Bread Day (which is tomorrow, 17 November) by sharing recipes for bread OR things you might serve with or on bread. Many thanks to our host, Camilla of Culinary Cam. Check out the links below.
- Air Fryer Small Sourdough Sandwich Bread from Sneha's Recipe
- A Magical Small Sourdough Loaf from A Day in the Life on the Farm
- Herb Flatbread from Culinary Cam
- Homemade Pitas from Amy's Cooking Adventures
- No Knead Ciabatta from Sid's Sea Palm Cooking
- Orange Cinnamon Swirl Bread from Mayuri's Jikoni
- Parmesan Pull-Apart Bread from Karen's Kitchen Stories
- Two Ingredient Cottage Cheese Rolls from Our Good Life
- Vanilla Mirabelle Plum Jam - Small Batch from Food Lust People Love
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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