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Tangy Mirabelle Marmalade

Print Recipe
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.
Course Marmalade
Cuisine Swedish
Keyword ginger, homemade marmalade, lemon, lime, mirabelle, plum marmalade, preserves, vanilla
Total Time 45 minutes
Servings 4 jars

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.