Mirabelles with syrup

1. Wash the mirabellers, remove the tails. Having them if desired or leaving them whole for better hold.

2. In a saucepan, mix the water, honey and sugar. Add lemon zest and cinnamon. Bring gently to a boil until the sugar is completely dissolved, then simmer for 2 minutes to infuse well.

3. Fill the jar with mirabelles by tiling them slightly. Pour the boiling syrup up to 2 cm from the ledge, ensuring that the fruits are completely covered.

4. Close and proceed immediately to heat treatment 25 minutes at 90 ° C.

5. Let the jar cool before taking it out.

To obtain canned mirabellers, a syrup composed of water and sugar should be made as a blanket. We tell you below the sugar contents of the syrups to obtain:

• Fruits with light syrup: 1 liter of water + 250 g of sugar → for very ripe mirabellers.

• Medium syrup fruits : 1 liter of water + 400 g of sugar → for less ripe mirabellers or for a more sweet dessert.

• Heavy syrup fruits : 1 liter of water + 750 g of sugar → rarely useful for this fruit.