Make your own Mirabelle plum jam with this easy French-inspired recipe using yellow plums, sugar, lemon juice, vanilla extract, and pectin. Inspired by Fauchon's jams, this preserve delivers golden summer flavor in every spoonful.
Course: Jam
Cuisine: French
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Servings: 6x half-pint (8 oz. = 250 ml.) mason jars
Ingredients
3lbMirabelle plumsyellow plums (1360 g.)
2lbgranulated sugar900 g
1/8cupfresh lemon juice
1 ½tbsp.vanilla extract
2 ½tbsp.pectin.If using low-methoxyl pectin, such as Pomona’s, reduce to 1 ½ tsp.
Instructions
Macerate the fruit:
Place the peeled and pitted Mirabelle plums in a large pot. (For easy prep, check our Tips & Tricks on peeling and pitting.)
Reserve ½ cup of sugar, and add the rest to the plums. Stir gently to combine. Do not mash.
Let the fruit sit for at least 4 hours, or ideally overnight, to draw out juices and begin dissolving the sugar. If macerating overnight, refrigerate the pot.
Start cooking:
Add the lemon juice and vanilla extract to the macerated fruit. Bring the mixture to a gentle simmer over medium-low heat, and cook for 10 minutes, stirring occasionally and gently to preserve the fruit’s shape.
Remove the pot from heat and let it rest uncovered for 2 hours, or until it’s cool to the touch. This step allows excess liquid to evaporate and helps the fruit absorb its own juices for better flavor and texture.
Add pectin:
After the mixture has cooled, mix the reserved ½ cup of sugar with the pectin. Sprinkle it evenly over the plum mixture and whisk quickly to dissolve and prevent lumps. Bring the mixture back to a gentle simmer.
Boil to set:
Increase the heat just enough to maintain a steady simmer. We do not want a rolling boil for this jam. Cook for 25 minutes, stirring frequently to prevent scorching.
During this stage, you may notice white foam forming on the surface. Skim it off with a spoon if you’d like a cleaner, clearer finish to your jam.
After 20 minutes, begin checking for set using your preferred method (e.g., the chilled plate test). If the jam is still too loose for your liking, continue simmering for an additional 5–10 minutes, testing again as needed until the desired texture is reached.
Jar & Seal:
Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip-tight.
Place jars in a canner and process according to the times listed in the canning table below (adjust for altitude if needed).
Cool & Store:
Remove the jars and let them rest undisturbed for 12–24 hours. Once cooled, check for proper seals. Label the jars and store in a cool, dark place. Refrigerate after opening
Notes
Processing time guidelines for hot water bath or atmospheric steam canners