Mirabelle Rosemary Jam
Elevate your homemade preserves with this Mirabelle Rosemary Jam, a delightful blend of sweet, golden Mirabelle plums and the earthy, aromatic undertones of fresh rosemary. This elegant jam combines the luscious fruitiness of perfectly ripe Mirabelles with just a hint of herbal complexity, making it a standout addition to your breakfast table or charcuterie board. With simple ingredients like lemon juice and granulated sugar, this small-batch jam is easy to prepare in under an hour and delivers a smooth, glossy texture that’s perfect for spreading. Whether slathered on buttery toast, paired with creamy cheeses, or used to glaze meats, this versatile jam is a pantry must-have for any gourmet enthusiast. Plus, detailed tips like the "wrinkle test" ensure perfect jam consistency every time. Store it for up to a year and savor the vibrant, seasonal flavor in every jar!
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Recipe Information
Ingredients
- 1000 grams Mirabelle plums
- 800 grams Granulated sugar
- 2 pieces Fresh rosemary sprigs
- 2 tablespoons Lemon juice
- 200 milliliters Water
Instructions
Wash the Mirabelle plums thoroughly under cold running water and remove any stems or debris. Cut the plums in half and remove the pits.
In a large, heavy-bottomed saucepan, combine the halved plums, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Simmer the plums for about 10 minutes, until they start to break down and release their juices. Use a wooden spoon or potato masher to crush the fruit slightly for a smoother texture.
Add the granulated sugar to the pan and stir well to dissolve. Increase the heat to medium-high and bring the mixture to a boil.
Tie the rosemary sprigs together with kitchen twine or place them in a tea infuser to make removal easier. Add the rosemary to the boiling jam mixture.
Reduce the heat to maintain a steady simmer and cook the mixture for 25-30 minutes, stirring frequently to prevent sticking. The jam should thicken and pass the 'wrinkle test'. (To perform this test, place a small spoonful of jam on a chilled plate, let it cool for a few seconds, then push it with your finger. If it wrinkles, the jam is ready.)
Once the jam has reached the desired consistency, remove the rosemary sprigs and discard them.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and allow to cool to room temperature before storing.
Store the jam in a cool, dark place for up to a year. Refrigerate after opening and consume within 2-3 weeks.
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 937.5 g | 341% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 900.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
