Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Jam
Utensils
6 preserving jars, each approx. 200 ml
How it's done
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Jam
Mix the plums, sugar, lemon juice and rosemary in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins. while still stirring. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.
| Shelf life: | Store the jam in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly. |
|---|---|
| Tip: | Substitute apricots for mirabelle plums. |
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