I am so fortunate, to have a lot of different mirabelle and cherry plums in my neighborhood. And this year, the have been quite generous, delivering a whole lot of fruits. The season is actually quite long compared to ie. cherries. But that’s also a matter of fighting of the stupid birds, eating all the cherries you can’t (and can) reach.
When foraging for these mirabelle plums and cherry plums, it was with an intention of doing separate things with them, but ended up throwing them in the same pot, doing these three things with them. The red ones are the cherry plums and the yellow are the mirabelle plums. I prefer the yellow ones quite early in the season. I think they can get a bit to sweet when overripe.
Let me be totally honest with you. The plums contained a bit more pectin than expected. So the jelly was actually supposed to be a syrup. But I reduced it a tad to much. It went pretty fast. You can always check the consistency with a cold spoon in the freezer. But anyhow, the jelly is actually quite good, when seasoning ie. sauces and you need a bit of sweetness. Reduce the cordial a little less, and you have the perfect sirup for your french toast or yoghurt with granola.
I had 2,5kg plums and ended up with 2 liters of cordial. 3 glases of jam (approx 1 kg) and a little glas of jelly.
You can add flavours like vanilla, mint, cardamum or cinnamon, but I prefer it “straight”. I also use a bit less sugar than some recipes say, but I prefer the taste of the fruit instead of just sweetness. But the downside to that is, that the suger preserves, so I can shorten the time you can store it. So I add a bit of Atamon to preserve it. Remember to scald the glasses also. Below I’ve added how I do and the measurements I use. Follow your tastebuds and you might have to add a bit more sugar.
It is quite simple. Was the plums and remove all with spots and damaged. Put in a pot and cover with water.
Heat to a boil and boil for 10 minutes. The fruits should start to burst. Strain it. Return the juice to the pot. Measure it first. Remember to save the the solids for the jam. Add 750g sugar pr. liter of juice. Boil for 5 minutes. Remove any foam on top, because it will leave the cordial cloudy.
Bottle the cordial in scalded bottle, rinsed off with atamon. Store dark and preferably also cold.
Serve mixed with either sparkling or just tap water, chilled.
I had a bit more than half a liter of cordial left – And no bottle. So I decided to reduce it further. Before that I added 100g of sugar extra. Boil hard until the bobbles gets bigger and gets sort of white. This took plus/minus 10 minutes. You can always check the status by testing with a cold spoon.
Store in an airtight glass. Scalded and rinsed of with atamon. Let it cool before closing the lid.
At this point, making the jam is the absolute easy part. Take all the solids from the cordial making. Pass it through a sieve. Discard all pits and skin. Measure the output and add one third of that amount in sugar. I had roughly 900g fruit, added 300g sugar. Let it boil softly for 5 minutes. The longer you give it from now, the thicker it will get. But the taste will also intensify and add some caramel notes, if it gets long enough.
Again. Test test test.
Add to scalded glasses, rinsed off with atamon. Closed the lids right away. It will create a vakuum, the also helps preserving it.