MIRABELLE JAM
Note that with this recipe I use less-sugar than traditional jam so it will not keep for months and months. I would imagine these proportions would work well with other sweet plums, like Reine Claudes (greengage) and prune plums, but for tart plums, like Santa Rosas, you might want to add more sugar to counterbalance the tartness. To preserve (can) the jam, you can follow the guidelines here. The recipe can easily be doubled or scaled up. Because this is a jam that isn't mean for long-conservation, I just eyeball it when it's ready (in Step 3). However if you're unsure, I've given a couple of methods for checking for doneness. If you do the "wrinkle test," put the plate in the freezer when you start making the jam.
Provided by David
Number Of Ingredients 4
Steps:
- Pit the mirabelles.
- Put the pitted fruits in a non-reactive saucepan. Add enough water so it's about 1/4-inch (a scant 1cm) deep in the pan. Cover and cook over medium heat, until the mirabelles are cooked through, about 8 to 10 minutes. (You should have about 2 cups of cooked mirabelles.)
- Add the sugar and lemon juice and continue to cook the mirabelles over medium heat, stirring frequently, until the liquid looks syrupy and thick. If you want to check it for doneness, you can turn it off and put a generous dab on a chilled plate in the freezer and check it in a few minutes, when it's cold: if it wrinkles when you nudge it, it's done. If using a candy thermometer, the jam will set at around 218-220ºF (103-104ºC).
- Remove from heat, add the kirsch or eau-de-vie, if using, and balance the flavor with a little bit more lemon juice, if desired. (When cool enough to taste.) Scrape the jam into a clean jar, cover, and refrigerate until ready to eat.
PEACH-ROSEMARY JAM
Try this jam with yogurt or toast topped with fresh ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
- Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
- Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.
MIRABELLE-ROSEMARY JAM
Mirabelles (also called sometimes yellow plums) are not as tart as plums can be. These small fruit goes well together with a herb like rosemary. To balance the flavors I add here vanilla, which helps to blend the flavors well without being dominating. To make it fruity I add lime juice and use again the Dr. Oetker's super gelling sugar 3:1. This sugar contains already pectin and you need on 1/3 of the fruit weight as additional sugar. The taste? I love it!
Provided by Thorsten
Categories Breakfast
Time 1h
Yield 3-4 glasses à 200ml
Number Of Ingredients 5
Steps:
- Pit the mirabelles and weight 720 grams. Puree them to a degree you would like th fruit to be in your jam. I use the food processor for mashing.
- Put them mirabelle puree into a suited pot and add the super gelling sugar and mix.
- Cut the vanilla bean in half and scrap out the seeds. Put seeds aside.
- Add vanilla bean halves and the rosemary sprigs to the fruit mixture. Bring mixture to a boil over medium high heat stirring constantly. Cook for 4 minutes strirring all the time.
- Take from heat and remove rosemary sprigs and vanilla bean halves.
- Add lime juice and vanilla seeds and mix.
- Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 360 g sugar). Follow the instructions on the package.
- NOTE on "yellow plums". Use mirabelles, which are very small yellow plums. They are different from plums though. Mirabelles is not recognized as an ingredient. So I used the term yellow plums.
Nutrition Facts : Calories 2.6, Sodium 0.2, Carbohydrate 0.9, Sugar 0.2
PLUM-ROSEMARY JAM
Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 3/4 cups of jam
Number Of Ingredients 4
Steps:
- Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
- Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
More about "mirabelle rosemary jam recipes"
MIRABELLE PLUM JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MIRABELLE PLUM JAM RECIPE (REFINED SUGAR-FREE, MAPLE …
From unconventionalbaker.com
MIRABELLE JAM RECIPE BY ALAIN DUCASSE - ALL MY CHEFS
From allmychefs.com
MIRABELLE PLUM JAM - RECIPE WITH IMAGES - MEILLEUR DU …
From meilleurduchef.com
RECIPE FOR A MEDITERRANEAN FLAVORED MIRABELLE JAM WITH …
From salmonandfrogs.com
Servings 450Estimated Reading Time 2 minsCategory BreakfastTotal Time 45 mins
MIRABELLE PLUM AND ROSEMARY JAM - RECIPES | FOOBY.CH
From fooby.ch
Servings 100Total Time 30 minsEstimated Reading Time 40 secsCalories 178 per serving
ROSEMARY PEAR JAM RECIPE - SERIOUS EATS
From seriouseats.com
ROSEMARY-TOMATO JAM - BETTER HOMES & GARDENS
From bhg.com
SIMPLE STRAWBERRY ROSEMARY JAM - HOBBY FARMS
From hobbyfarms.com
MIRABELLE JAM RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
RECIPES - MAISON DE LA MIRABELLE
From maisondelamirabelle.com
MIRABELLE PLUM JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
MIRABELLE JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
MIRABELLE JAM WITH AMARETTO AND ROSEMARY - BOSS KITCHEN
From bosskitchen.com
LA MOUFFETTE GOURMANDE: MIRABELLE AND ROSEMARY JAM
From lamouffettegourmande.blogspot.com
MIRABELLE PLUM JAM - DELIGHTFUL FOR BREAKFAST! FAB FOOD 4 ALL
From fabfood4all.co.uk
MIRABELLE PLUMS – JAM WITH ROSEMARY AROMA
From bosskitchen.com
MIRABELLE PLUM JAM - SMARTERFITTER
From smarterfitter.com
PLUM ROSEMARY JAM RECIPE - FOOD NEWS
From foodnewsnews.com
MIRABELLE-ROSEMARY JAM RECIPE - FOOD.COM | RECIPE | PLUM …
From pinterest.com
EASY SPICED MIRABELLE PLUM JAM WITH ALMOND FLAKES - BERRIES AND …
From berriesandspice.com
MIRABELLE JAM (YELLOW CHERRY PLUM JAM) — GOURMET MUM
From pinterest.ca
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ROSEMARY MAPLE BACON JAM - JOHNSTON'S
From johnstons.ca
MIRABELLE AND GINGER JAM - COOKSISTER | FOOD, TRAVEL, PHOTOGRAPHY
From cooksister.com
STRAWBERRY, HONEY & ROSEMARY JAM - IN JENNIE'S KITCHEN
From injennieskitchen.com
EASY MIRABELLE PLUM JAM RECIPE - EVARECIPES.COM
From evarecipes.com
MIRABELLE JAM: A RECIPE FOR THE FRUITY SPREAD
From feriantano.com
QUICK AND EASY FIG JAM WITH ROSEMARY - LARDER LOVE
From larderlove.com
MIRABELLE-ROSEMARY JAM | PLUM JAM RECIPES, YELLOW …
From pinterest.ca
ROSEMARY FIG JAM - FARMGIRL GOURMET
From farmgirlgourmet.com
FRENCH MINT AND MIRABELLE PLUM JAM - LARDER LOVE
From larderlove.com
DECADENT VANILLA AND ROSEMARY FLAVOURED ORANGE JAM RECIPE
From twosisterslivinglife.com
MIRABELLE-ROSEMARY JAM RECIPE, BY KINDMEAL CHEF | KINDMEAL.MY
From kindmeal.my
MIRABELLE PLUM JAM RECIPES - GIORGIAFONYODI.COM
From giorgiafonyodi.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #jams-and-preserves #breakfast #canning #condiments-etc #fruit #german #easy #european #pitted-fruit #taste-mood #savory #sweet #technique
You'll also love