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Saturday, 12 September 2009

Mirabelle Jam for A Taste of Yellow

scone withe mirabelle jam 5194 R
Serve with scones and clotted cream

LiveStrong Logo Jpeg

I'm pleased to be participating in A Taste of Yellow, an event where food bloggers from around the world are invited to contribute a yellow dish, or drink, to raise awareness of cancer issues worldwide. The event is being hosted by Barbara of Winos and Foodies, in support for the Lance Armstrong Foundation.

scone with mirabelle jam 5204 R

This year, I've made some jam using the glut of fresh mirabelles that we picked from the garden. I added one of our fresh red chillies, just to give it a bit of heat - a warm glow that makes you feel happy inside. I like to de-seed the chillies as I don't want the jam to be really hot, and I prefer not to be crunching on the seeds.

slicing a chilli 5279 R
I like to slice the chilli length-ways, and then remove the seeds before dicing

Mirabelle Jam

1 kg of mirabelles, weighed after stones removed
1 kg preserving sugar (has pectin already added)
1 fresh red chilli - seeds removed
1-2 tablespoons brandy - optional

Wash and dry the fresh mirabelles. Cut them in half and remove the stones, place in a preserving or large saucepan.

De-seed the chilli and slice it finely, add to the mirabelles in the pan. You may want to wear rubber gloves when handling/slicing the chilli.

Pop a saucer into the freezer to chill.

Add the sugar to the pan and cook gently, stirring to dissolve the sugar. When all the sugar has dissolved and no crystals are left, bring the jam to the boil and boil for 10 minutes. Keep an eye on the jam, you don't want it to catch the bottom of the pan and burn. Remove from the heat.

Put a teaspoonful of jam onto the chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, put the saucer back into the freezer and boil again for about 5 minutes. Turn off the heat and try again. You may need to give it another 5 minutes or so.

Add the brandy if using and set aside to cool for 1 hour.

Preheat the oven to its lowest setting. To sterilise the jars and lids, wash them in hot soapy water, rinse and then dry them. Put them upturned onto a baking sheet (lids off) and put them in the oven for 15 minutes. Stir the jam before ladling into the jars. Seal and label.

Printable Recipe for the jam

Printable Recipe for the scones

jam and toast 5187 R
Spread the jam on your toast

Previous Taste of Yellow Recipes on Cherrapeno:
Pineapple Sorbet
Lemon Curd

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.


Valerie Harrison (bellini) said...

This a fabulous campaign for a worthy cause. It is heartwarming to see so many yellow dishes across the blogosphere.

Anonymous said...

Sweet and spicy !
Would love to have this jam for breakfast !

Maggie said...

What an unusual jam - you have totally surprised me with this one!
It looks really delicious.

Deeba PAB said...

Gorgeous yellow Nic, and I heart the added chili for the kick. Hopefully you've made a jar for moi too? It's wonderful to see bloggers across the world reaching out for ATOY, isn't it? xoxo

Tulip said...

Yellow spicy jam...hmmmm and a worthy cause too!

While I'm here, will you be a love Nic and nip over to my blog and see if you can help? I am trying to perfect a heavenly pink lemon cake and thought I could borrow your expertise on the subject! This is for a good cause too, ‘The help whip cancer appeal’
Thanks in advance!

grace said...

wonderful contribution, nic! i'm unfamiliar with these gorgeous yellow plums, but aren't you lucky to have access to your own trees? the jam is spectacular, and so are you. :)

Sophie Sportende Foodie said...

I so love mirabellen because their taste is so nice & sweet.

Your jam looks great & so does your scones!

Sam said...

Nice idea with the chilli! The jam sounds fantastic. The scones look good too :)

Lisa said...

What a nice jam! If this is the taste of yellow I need to think yellow more often. I like the idea of adding chilis and the brandy sounds good too.

Marysol said...

Nic, it looks and sounds wonderful!

I make a jam with apricots and habanero chilies which disappears faster than I can make it. So I know I would enjoy your Mirabelle Jam.
I had never thought of adding brandy to it though. So, this is definitely something I'll keep in mind, for my next canning jamboree.

Dewi said...

I love this type of Jam, sounds really delicious!

Chef Jeena said...

I bet this jam tastes amazing with the red chillies in there, I can just taste it now.

diva said...

oh i've never tasted mirabelles! would so love to try this jam and looks fantastic. livestrong event is wonderful. i really shd find some time to take part :) x

sunita said...

What a gorgeous looking jam, Nic :-)

Anonymous said...

Thanks for the comments on my blog! I will certainly be sharing the fyrstekake recipe soon; keep watching for it.

Thanks for sharing the yellow food concept. One of my favorite yellow foods is the zucchini blossom. there's a recipe in David Tanis' "A Platter of Figs and Other Recipes" that uses them, which I hope to try next summer when they're in season.

Coffee and Vanilla said...

Mirabelles... that is first time I hear about them since I left Poland... I love jam made of them... sweet and sour ;)

Jeanne said...

Aarrrgh - how have I managed to miss the deadline for this? May have to fling myself on Barbara's mercy... We also made the happy discover this year that our neigbour's tree that overhangs our garden is a mirabelle tree! I made mirabelle & ginger jam (my first attempt!) as well as clafoutis, muffins, crumbles... it was a joy!