Mirabelles are the small, juicy yellow sisters of the plum. The fruits ripen between July and September. Since they do not keep for long, they should be eaten quickly. Its delicately spicy sweet aroma also comes into its own as a compote. This article tells you how to make and cook it.

All sorts of things can be made from plums

The necessary utensils

You need suitable glasses for preserving. This can be:

  • Classic jars with lid, rubber ring and metal clip,
  • Lid with twist-off closure and intact seal,
  • Glasses with rubber ring and fixed metal frame. However, these are only suitable to a limited extent, since the vacuum is difficult to check.

Mirabelle compote can be boiled down in a wake-up pot or in the oven.

ingredients

  • 1 kg plums
  • 300 grams of sugar
  • 900ml of water

Only use fruit that is in perfect condition and does not show any bruises or mold. The plums should be ripe but not overripe.

preparation

Canning plums is not difficult. However, it is important to work scrupulously clean so that no germs get into the glasses. Rinse them first and then sterilize the vessels in boiling water for 10 minutes. Let the preserving jars cool down upside down on a tea towel.

  1. Remove the stalks from the mirabelle plums and wash the fruit carefully.
  2. Cut in half with a sharp knife and remove the stone.
  3. Alternatively, you can pit the plums with a plum stoner and cook the plums whole.
  4. Boil the water and add the sugar.
  5. Stir thoroughly, all crystals must completely dissolve.
  6. Layer the Mirabelle plums in the glasses and pour the hot sugar solution over them. There should be a gap of two centimeters to the edge of the glass.
  7. Close the jars and place them on the griddle of the preserving pot.
  8. Pour in the water until the glasses are three quarters in the water bath.
  9. Wake up at 90 degrees for 30 minutes.
  10. Take out the Mirabelle compote and let it cool down.
  11. Check that a vacuum has formed in all jars. Store in a cool and dark area.

Cooking in the oven

  1. Place the jars in the drip pan and pour in two centimeters of water.
  2. Place in the oven on the lowest rack.
  3. Turn on the oven to 180 degrees.
  4. As soon as bubbles appear in the plum compote, switch off and leave the jars in the tube for another 30 minutes.
  5. Take out and let cool.
  6. Check that all vessels are tightly sealed.

tips

You can round off the taste of the plum compote with cinnamon, star anise or vanilla. This flavored dessert goes particularly well with mousse au chocolat or quark dishes.

Category:

Trees