Confiture de mirabelles et vinaigre balsamique

Mirabelle jam and balsamic vinegar

Jams & Jellies

Préparation

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

Delicate, this jam perfectly combines its sweet/salty side. Subtile with its hint of cinnamon, she tamed the acidity of lemon and balsamic vinegar to better reveal the taste of mirabellers. Quick and easy to do for everyday or to impress your guests passing home.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Mirabelle (Ripe)

1.2 kg

Powdered sugar

1 kg

Cinnamon

1 Stick

Lemon

0.5

Balsamic vinegar (At your convenience)

Steps

Rinse the mirabellers, dry them, cut them in 2 and remove the nuclei.
In a saucepan, mix the mirabellers, sugar, cinnamon stick, lemon juice and 20 cl of water, then bring to a boil. Maintain the preparation at small broth for about twenty minutes, skimming regularly.
Check the cooking of the jam by testing the cold plate. Pour a few drops of jam on a cold plate and tip the plate, the jam must run gently.
Incorporate 1 tablespoon of balsamic vinegar and mix well. Then fill out the jumpers without delay Le Parfait, Close them and turn them back for 1 min, then put them back to the location to let them cool.

Rate this recipe

1 comment

- Xettoise
- June 27, 2024 at 4:39 pm
Manque l’essentiel, dommage : vinaigre 1 c à soupe oui, MAIS pour quel volume ?

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