It is harvest time for the mirabelles. The red ones (above) got ready first, but the yellow ones (below) aren’t far behind. They are now falling off the tress all by themselves. The slightest wind or rain (not to mention the hail the other day) makes them drop to earth. Plopp, plopp, plopp you hear…
The mirabelles are relatives to plums so whatever you can do with plums you can with mirabelles. More here.
So, what do I do with them? Jam is the answer. Have done one batch of the red ones so far but will do more. Here is the recipe (which also can be used on plums):
500 gram mirabelles
500 gram preservationsugar (with pectin in)
juice and grated orange-peel from one orange
the juice form one lime (I am sure you use a lemon if you don’t have a lime)
0,75 dl water
Rinse the mirabelles and remove eventual stems.
Put mirabelles, sugar, and water in a saucepan and add grated vanilla-pod, the peel and juice of the orange and the juice of the lime. Buil – stir all the time – for about 20 minutes. Approximately then the seeds start to get up and float to the surface of the jam and can be removed. The jam is ready. Before you put into hot and well-cleaned jars, check that all the seeds are removed. Let cool.
If you want to see how the tree looked when in bloom, go here. I didn’t know at the time that they were mirabelles.