Level: Easy Total time: 45min
After several years in France, I have become very fond of the Mediterranean herb rosemary and I use it a lot in my cooking. Sometimes it is a success and other times less so. It can easily be a bit too invasive and override the taste of the other ingredients in the recipe. But this Mirabelle jam with rosemary is a definite winner and my absolute jam favorite! The sweetness of the plum is very delicately balanced with a tender note of rosemary. Serve it with a freshly baked french baguette and enjoy the flavors from the south.
TIPS TO SUCCEED
1: Use ripe plums to optimise taste
2: To check if your jam has cooked long enough, use the cold plate trick: Put a plate in the freezer for 5 minutes, add a small amount of the jam onto the plate and tilt the plate. If the jam flows slowly down the plate it is done.
Let’s get started
Ingredients
- 500 g Mirabelle plum
- 200 g Sugar
- 1 pcs Rosemary brine
- ½ pcs Lemon
How to do it?
First rinse and dry the plums, then cut the plums in two and remove the pit.
Press the juice of ½ Lemon.
Add the plums, lemon juice, sugar and rosemary brine to a saucepan. Bring it all to boil and let it simmer over medium heat for 20-30 minutes. Stir now and then, You can check when the right texture has been reached by using the cold plate test (see “Tips to succeed” above).
How to serve the Mirabelle jam with rosemary?
Serve the Mirabelle jam with rosemary simply on a fresh baguette with salted butter.
Mirabelle jam with rosemary
Ingredients
- 500 g Mirabelle plum
- 200 g Sugar
- 1 pcs Rosemary brine
- ½ pcs Lemon
Instructions
- Rinse and dry the plums
- Cut the plums in two and remove the pit
- Press the juice of ½ Lemon
- Add the plums, lemon juice, sugar and Rosemary brine to a saucepan
- Cook for 20-30 minutes, until texture passes the cold plate test (see below)
