Mirabelles with syrup

1. Wash the mirabelle plums, remove the tails. Pit them if desired or leave them whole for better hold.

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

3. Fill the jar with mirabelle plums, packing them lightly. Pour the boiling syrup up to 2 cm from the edge, ensuring that the fruit is completely covered.

4. Close and immediately heat treat for 25 minutes at 90°C.

5. Let the jar cool before taking it out.

To obtain canned mirabelle plums, it is necessary to make a syrup composed of water and sugar which serves as a covering liquid. We indicate below the sugar contents of the syrups to obtain:

• Fruits in light syrup: 1 liter of water + 250 g of sugar → for very ripe mirabelle plums.
  
  
• Fruits in medium syrup : 1 liter of water + 400 g of sugar → for less ripe mirabelle plums or for a sweeter dessert.
  
  
• Fruits in heavy syrup : 1 liter of water + 750 g of sugar → rarely useful for this fruit.