Tangy Mirabelle Marmalade
This was my first attempt at making something with the mirabelles. After spending far too much time trying to figure out whether they were mirabelles, bullaces or cherry plums, it was finally time to make something with them. Since they’re quite sweet, I decided to balance them with a little lemon, lime and fresh ginger before finishing everything off with a splash of vanilla. The result was a tangy plum marmalade that turned out even better than I’d expected and somehow tastes even better after a couple of days in the jar.
And yes, I actually managed to resist adding chili this time.
Tangy Mirabelle Marmalade
This homemade mirabelle marmalade combines sweet mirabelles with fresh citrus, ginger and vanilla to create a rich, tangy preserve that develops even more flavor after a few days.
Ingredients
- 700 g mirabelles
- 650 g jam sugar
- 100 ml water
- 1 lemon cest and juice
- 2 tbsp fresh ginger
- 1 tsp vanilla extract
Instructions
- Rinse the mirabelles and place them in a saucepan with the water.
- Add the lemon zest, lemon juice, lime juice and grated ginger.
- Bring to a boil and cook until the fruit has softened and the pits begin to float.
- Remove the pits with a slotted spoon, or strain the marmalade through a colander if, like me, you're feeling a little lazy
- Stir in the jam sugar and boil for about 10 minutes.
- Remove from the heat and stir in the vanilla extract.
- Pour into hot, sterilized jars and seal immediately.
Notes
- The marmalade develops a fuller, rounder flavor after a couple of days.
- Fresh ginger adds brightness without overpowering the fruit.
- Perfect with fresh bread, warm scones or aged cheeses.
Storage
Store unopened jars in a cool, dark place for up to one year if properly canned.Once opened, refrigerate.
