Even the scent of Provence ….. and its flavors. I could recognize with your eyes closed plums “mirabelles” for the juicy pulp and compact and sweetness strong, aromatic and persistent sweetness rich in vitamins, fiber and antioxidants. August and ‘the month of their maturity and the plants are full of these little yellow fruits with nuances, sometimes reddish ….. fully ripe they are delicious in jams and retain all their aromatic sweetness.
These plums, as I told you, they are so sweet and aromatic in the jam I added only a very small amount of sugar (5%, whole cane), the juice of a lemon (organic) and a natural thickener (agar-agar, bio ).
Ingredients: 2 pounds of Mirabelles (weight of fruit already ‘stoned), 1 hg of whole cane sugar, the juice of a lemon, 2 teaspoons‘ agar-agar powder (approximately 0.3%).
Carefully wash the plums and remove the stones. Add sugar and lemon juice, stir and leave to infuse for about 2 hours. Meanwhile, wash the pots and caps affixed with detergent, rinse: wipe with a cloth caps squeaky clean and dry the jars in the oven at 150 degrees for 30 minutes. (Remove the jars from the oven 5 minutes before potting de jam).
Cook the plums for about 30 minutes from the time of boiling: after about 20 minutes of cooking, add the agar-agar (the agar is dissolved in a cold liquid, such as coffee cup half of water, and added well-loose jam in the kitchen). 5 minutes after addition of the agar control the density of the jam with the proof of the saucer (put half a teaspoon of jam on a cold saucer, leave five minutes in the refrigerator and check the density.
It should however be borne in mind that the agar-agar will make much more dense jam so much cooler than this will be).
