Mirabelle plums are the small, juicy yellow sisters of the plum. The fruits ripen between July and September. Since they don't last long, they should be consumed quickly. Its delicately spicy, sweet aroma also comes into its own wonderfully as a compote. You can find out how you can make and preserve this in this article.
How can you make mirabelle compote?
To cook mirabelle plum compote, you need 1 kg mirabelle plums, 300 g sugar and 900 ml water. Stone the fruit, boil the sugar solution, fill both into sterilized jars and bake the compote for 30 minutes at 90 degrees in a water bath or oven.
The necessary utensils
You need suitable jars for preserving. These can be:
- Classic mason jars with lid, rubber ring and metal clip,
- Lid with twist-off closure and intact seal,
- Glasses with rubber ring and firmly attached metal bracket. However, these are only suitable to a limited extent because the vacuum is difficult to check.
You can cook mirabelle compote in the pot or in the oven.
Ingredients
- 1 kg mirabelle plums
- 300 g sugar
- 900 ml water
Only use fruit that is in perfect condition and does not have any bruises or even mold. The mirabelle plums should be ripe, but not overripe.
Preparation
Canning mirabelle plums is not difficult. However, it is important to work meticulously cleanly so that no germs get into the glasses. First rinse them and then sterilize the vessels in boiling water for 10 minutes. Allow the preserving jars to cool upside down on a tea towel.
- Remove the stems from the mirabelle plums and wash the fruits carefully.
- Cut in half with a sharp knife and remove the stone.
- Alternatively, you can deseed the mirabelle plums using a plum stoner and cook the mirabelle plums whole.
- Bring the water to the boil and pour in the sugar.
- Stir thoroughly, all crystals must dissolve completely.
- Put the mirabelle plums in the glasses and pour the hot sugar solution over them. There should be a two centimeter gap to the edge of the glass.
- Close the jars and place them on the rack of the preserving pot.
- Pour water until three quarters of the glasses are in the water bath.
- Soak at 90 degrees for 30 minutes.
- Take out the mirabelle compote and let it cool down.
- Check whether a vacuum has formed in all glasses. Store in a cool, dark place.
Preserving in the oven
- Place the glasses in the drip pan and pour two centimeters of water.
- Place in the oven on the lowest rack.
- Switch oven to 180 degrees.
- As soon as bubbles appear in the mirabelle compote, switch it off and leave the glasses in the tube for another 30 minutes.
- Remove and let cool.
- Check whether all containers are tightly closed.
Tip
You can round off the taste of the mirabelle plum compote with cinnamon, star anise or vanilla. This flavored dessert goes particularly well with chocolate mousse or quark dishes.
