Sweet Tart Yellow Mirabelle Plum Jam Recipe: French Confiture Style

August 6, 2025 Master Canner

A bag of golden-yellow Mirabelle plums from the neighbor. A spoonful of $12 French jam. Sometimes, magic starts there. This sweet tart Mirabelle plum jam proves that gourmet doesn’t have to cost much. Homemade preserves can totally taste like they belong on the posh shelf of a Parisian confectionery!

Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredient recommendations, and tricks to make this preserve truly exceptional. Promise, no grandma stories here!

Jump to Recipe

Let’s be honest, we weren’t always Mirabelle plum jam fans.

As a matter of fact, we made Mirabelle plum jam a couple of years ago. After the first few spoonfuls, our reaction was basically: “Meh. Kinda uneventful.” Although the color was pretty, but the taste was one-note. Unsurprisingly, we shelved the Mirabelle jam idea and the jars (yes, some from 2023 are still haunting our pantry reminding us of our jam fiasco).

Unsurprisingly, when a neighbor showed up with a paper bag full of them, we didn’t reach for the fruit bowl. Instead, we decided to give Mirabelle plum jam a second try.

And here’s where the universe nudged us: we’d recently fallen hard for Fauchon’s strawberry rose petal confiture, which inspired our own floral riff earlier this summer. So when we saw that Fauchon also makes a Mirabelle plum jam, let’s just say, it didn’t exactly talk us out of our plans. If a French luxury brand was turning these plums into gold, maybe we could too. After all, there must be a reason why France is so much in love with this plum. In any case, we had to try again.

This time, we came armed with vanilla, lemon, and a French confiture for inspiration.

What Is a Mirabelle Plum, and Why Does France Love It?

Before we dive into the details of the Mirabelle plum jam recipe, let’s talk about the star of the show: the Mirabelle plum.

Mirabelle plums are small, round, golden-yellow fruits believed to have originated in Asia Minor—the ancient name for the region that’s now modern-day Turkey. This area, once a hub of trade and agriculture for civilizations like the Greeks and Romans, served as the gateway for many fruits that eventually made their way across Europe.

Photo: Tara2, CC BY-SA 4.0, via Wikimedia Commons

While they didn’t start in France, Mirabelle plums found their forever home in the Lorraine region of northeastern France, where the climate and soil proved perfect for growing these delicate golden orbs.

Over time, Lorraine became so closely associated with Mirabelles that the fruit earned a Protected Geographical Indication (PGI) status. To be labeled “Mirabelle de Lorraine,” the plums must be grown within specific French regions and meet strict quality criteria – think champagne, but for plums.

Unsurprisingly, Mirabelle plums are considered the crown jewel of elegant preserves. Spoonfuls taste refined, balanced, and elegant. It’s the kind of jam you’d spread on brioche with slow savoring, maybe over afternoon tea.

Tips & Tricks for Golden Plum Jam That Shines

Easy Plum Peeling

One of the biggest upgrades from our first (forgettable) Mirabelle jam was peeling the plums. And guess what, it’s simpler than you might think. Here’s how:

First, boil a kettle of water.
Pour the boiling water into a large heatproof bowl.
Then, very carefully, drop in your washed Mirabelle plums. Take great care not to burn yourself!
Next, let the plums sit in hot water for exactly 2 minutes.
Once done, drain the water!
When the plums are cool enough to handle, the skins will slip off with minimal effort.

Effortless Pitting

Once the plums are peeled, removing the pits takes barely a second. Simply press at the spot where the stem was attached, and the plum naturally splits apart. The stone practically falls out.

Texture Over Purée

To avoid a jam that feels like baby food, we kept the fruit chunky. First, we skipped mashing the plums before macerating. Instead, we let the time and sugar do the work. During cooking, we stirred gently to prevent breaking them apart. Finally, we kept the heat low and steady to preserve as many tender plum pieces as possible.

Serving Suggestions

Spread on fresh croissants, crusty baguette, or brioche.
Stir into creamy vanilla or plain yogurt.
Layer into cheesecake, tarts, or thumbprint cookies.
Serve alongside soft cheeses like Brie, Camembert, goat cheese, or triplecream.

How to make Mirabelle Plum Jam – Step by step

mirabelle plum jam recipe ingredients — Mirabelle plum jam recipe ingredients

for this recipe we peel and pit plums — Mirabelle plum jam recipe ingredients

Mirabelle Plum Jam

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.

Yield: 6 x half-pint (8 oz. = 250 ml.) mason jars

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Ingredients

3 lb Mirabelle plums yellow plums (1360 g.)
2 lb granulated sugar 900 g
1/8 cup fresh lemon juice
1 ½ tbsp. vanilla extract
2 ½ tbsp. 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

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
1/2 Pint (8 oz, ~250 ml)	5 min	10 min	15 min

Preserve Type Jam

Cuisine French

Make a batch! Then come back and tell us how this preserve recipe worked out for you. Leave us a comment below, write us, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

We love Weck Jars. Here is a link to get them from amazon.ca
https://amzn.to/4i0sbK7 — *We’re not associated with Weck — we simply think their jars are the best out there.*

FAQ

Can I Make Plum Jam Without Pectin?

Yes, you can make plum jam without pectin, but there are some important things to keep in mind:

Longer Cooking Time: Without pectin, you’ll need to cook the jam longer to naturally concentrate the fruit’s natural pectin and achieve a thick set. This can take 45 minutes or more, depending on your fruit and heat.
Less Guaranteed Set: Mirabelle plums have some natural pectin, but it’s mild. Your jam may end up softer or more syrupy than a pectin-based batch.
Use Acid & Sugar: Make sure to add enough lemon juice and sugar to help the natural pectin gel. As a matter of fact, you must use 1:1 sugar to fruit ratio if you want to have a jam and not a syrup.
Test for Set: Use the “plate test” . Firs, chill a small plate in the freezer. Next, spoon a bit of hot jam on the cold plate and wait a minute. Then, push it with your finger. If it wrinkles and holds shape, it’s ready.
Expect Texture Differences: Jam without pectin often has a looser, more spoonable texture rather than a firm gel.

Happy Canning!

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