Mirabelle Plum Jam with Balsamic Vinegar Recipe

This delicate jam strikes the perfect harmony between sweet and savoury. It has a subtle taste with a hint of cinnamon. The acidity of the lemon juice and balsamic vinegar is not to strong, so the taste of the Mirabelle plums comes through. It’s quick and easy to make, either for an everyday breakfast or to impress your guests on special occasions.




30 min

Mirabelle Plum Jam with Balsamic Vinegar

Ingredients list

  • 1.2 kg of very ripe plums
  • 1 kg granulated sugar
  • 1 cinnamon stick
  • ½ lemon
  • Balsamic vinegar

Number of servings

Serves several persons

Jar suggestion

Le Parfait Jam Jars

Le Parfait jam jars

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  1. Rinse the plums, dry them, cut them in halves and remove the pits.
  2. In a saucepan, mix the plums, sugar, cinnamon stick, lemon juice and 200 ml of water, then bring to a boil. Gently simmer the mixture for around 20 minutes, frequently skimming off the foam.
  3. Check your jam is fully cooked by doing the cold plate test. Drip a few drops of jam on a cold plate and tip the plate; the jam should trickle slowly.
  4. Add one spoonful of balsamic vinegar and mix well. Then fill the Le Parfait jam jars immediately, close them, and turn them upside down for one minute. Turn them right side up and let them cool.

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