Mirabelle jam with rosemary
Servings: 450 ml
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)
Notes
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.