🇬🇧 Mirabelle jam and Mirabelle pie: Mummy's recipes
Mirabelle Jam
Nothing reminds me more of my childhood in Lorraine than my mother’s Mirabelle jam. It’s delicious, it’s sweet et it goes well with both buttered bread and plain yoghurt. And above all, it’s very easy to make!
You’ll need:
1 kg mirabelles
700 g white sugar
Jars
The recipe:
The day before, wash the fruit, cut them in half and remove the pits.
Put them in a large bowl and add the sugar over them.
Let it macerate overnight.
The following day put the whole thing in a pot and cook it at medium heat for about 45min – 1h.
Don’t forget to stir regularly.
Too know if the jam is cooked, put a few drops of it on a cold plate and lean it a little bit: if the jam solidifies a bit and runs very slowly then it’s cooked! If not, just continue cooking until it’s ready.
Put the jam in the jars when it is still hot, close them and put them upside down. Let it cool completely.
To make it even better, you can add a full tablespoon (or two) of mirabelle brandy in your jam!
Bon appétit!
Mirabelle Pie
There’s honestly nothing easier than a Mirabelle Pie!
You’ll need:
Mirabelles
A roll of puff pastry (Don’t do it yourself: the ones you find in the stores are just fine!)
Some sugar (white or brown, whatever you have at hand!)
The recipe:
Wash the mirabelles, cut them in half and remove the pits.
Put the pastry in a pie plate and prick it with a fork. (I never understood why we need to do that, but rumor is it’s better, so let’s do that!)
Put the mirabelles on the top of the pastry in concentric rows (see pictures) or put them haphazardly to save time: it will taste the same anyway!
Dredge the fruits with a little bit of sugar (or a lot of sugar if they’re not very ripe or simply if you like very sweet pies!)
And cook for about 30 minutes in a 180°C preheated oven.
It’s all done! It wasn’t so hard, was it? I told you: this recipe is infallible! Well…except if you forgot your pie in the oven!
