Mirabelle plum and rosemary jam

Total time: 30m
Preparation Time: 30m

For 100 g

Nutritional Information

Contains 178 Kcal, 1g Protein, 42g Carbohydrates, 0g Fat


  • Jam
  • 1 kg mirabelle plums (yields approx. 900 g), pitted, quartered
  • 400 g preserving sugar (Coop)
  • 2 tbsp rosemary, finely chopped
  • 2 tbsp lemon juice
  • Utensils
  • 4 jars, each approx. 300 ml

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  • Jam

    Mix the plums, sugar, lemon juice and rosemary in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins. while still stirring. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.
  • Shelf life:

    Store the jam in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly.

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