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We picked some little yellow fruit on Saturday, stone fruit but about the size of large grapes. A spot of googling suggests that they are likely to be mirabelle plums. I brought 2kg home and now they are sauce. I've lightly modified a recipe from the blog "Vanilla Garlic"
3L plums, cleaned, sliced into (too hard to stone)
1.5L sugar
mix and allow to sit overnight (this releases juices)
add
1/2 t vanilla paste
1 cinnamon stick
1 star anise
juice 1/2 lemon
heat gently, stew until flesh soft, moule to remove stones and most skins.
boil 20-30min to thicken (not a full set)
Smells grand. Colour is more golden than this pic suggests. Minor miracle: I ended up with 5 neat jars full, no part jars.
3L plums, cleaned, sliced into (too hard to stone)
1.5L sugar
mix and allow to sit overnight (this releases juices)
add
1/2 t vanilla paste
1 cinnamon stick
1 star anise
juice 1/2 lemon
heat gently, stew until flesh soft, moule to remove stones and most skins.
boil 20-30min to thicken (not a full set)
Smells grand. Colour is more golden than this pic suggests. Minor miracle: I ended up with 5 neat jars full, no part jars.
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