- Servings4 to 5 jars
- Prep20 min
- Resting12 h
- Cooking1 h
- DifficultyEasy
As soon as mirabelle season begins, this jam delights even the most discerning palates. The secret is the overnight marinade: the plums rest with vanilla, honey and a generous glass of pisco. The aroma they give off the next day is pure delight — and the alcohol cooks off.
Ingredients
- 2 kg mirabelle plums
- 200 g raw honey
- 4 vanilla pods
- 100 ml pisco
Preparation
1
Halve and pit the mirabelle plums. Marinate them the day before with the split vanilla pods, the honey and the pisco. Cover and rest overnight in the fridge.
2
The next day, tip the marinated plums into a pot and cook over low heat for a good hour, until the jam coats the spoon.
3
Leave to cool for at least 4 hours, then pour into glass jars. Store in the fridge.
