Jam with mirabelle and bourbon vanilla

Method

Preheat the oven to 140° degrees. Put the empty jam jars in the oven for 10 minutes in order to they become sterile.

Put the mirabelles, washed and gutted, with the cane sugar, lemon juice and vanilla powder in a large saucepan and mix well.

Set the ingredients aside for 2 hours until the juice dries from the fruits.

Put the pot on the stove, bring it to a boil and let it simmer on low heat for half an hour until the jam thickens. If necessary, simmer a little longer.

Stir constantly so that the jam does not stick to the bottom. When cooling down the jam is still thickening. As long as it’s still warm fill in the sterile glasses and close immediately.

Chilled, the jam keeps at least 1 year.

Ingredients

For 1,5 liter (about 4 glasses, each 400 g)

• 1,5 kg mirabelles, washed and gutted
• 500 g Rapunzel Cristallino sugar
• 2 lemons, freshly pressed
• ½ tsp Rapunzel Bourbon vanilla powder